Beetroot & Rose Cupcakes

Beetroot & Rose Cupcakes
Makes :12
INGREDIENTS
Cupcakes:
175 g castor sugar...
140 g butter
3 large eggs
175 g Golden Cloud Cake Wheat Flour
2 tsp baking powder
175 g cooked beetroot,drained and pureed
5 ml rose water

Icing:
300 g icing sugar
150 g butter
A few drops rose water,to taste
Pink food colouring
Rose Petals
Castor sugar
10 egg white
INSTRUCTION
1. Preheat oven to 180C. Beat the sugar and butter until light and creamy. Add the eggs one at at time and beat.
2. Add sifted Golden Cloud Cake Wheat Flour, baking powder, pureed beetroot, rose water and fold in until smooth.
3. Spoon the mixture into 12 cupcake cases and bake for around 20 minutes, or until the cakes are firm to the touch. Remove and cool on a wire rack.
4. For the icing: Beat the icing sugar and butter together. Add a few drops of rose water to taste and a few drops of pink food colouring.
5. For the rose petals: Dip the rose petals in egg white and then in castor sugar. Allow to dry before using.
6. Spread generously or pipe icing over the cooled cupcakes and top each with a rose petal.
(Golden Cloud)