Nadine bakes

These cute little cupcakes are perfect as petits fours, for a high tea, or just as a sweet snack to liven up a rainy day!

For 24 mini cupcakes

You’ll need

Dry Ingredients:

125 g spelt / plain flour

40 g sugar

1,5 tsp baking powder

Wet ingredients:

1 egg white

125 ml buttermilk

40 ml oil

20 g honey

1 tsp rose water

1 tsp lemon zest

Topping:

100 g marzipan

food colouring

powdered sugar for dusting

1 tsp rosewater

Directions:

Line a mini cupcake tray with 24 liners, or a normal cupcake tray with 12.

Sift all the dry ingredients together in a bowl. 

In another bowl, whisk the egg white white until fluffy, adding some powdered sugar to give it more firmness. Add the oil, buttermilk, honey, rose water and lemon zest. Sift in the dry ingredients. Stir briefly until the mixture is smooth. 

Bake for 15 minutes at 160 degrees celsius (320 F), turning the oven up at the end to 170 to get a lovely golden colour. Let them cool on a wire rack.

For the topping, knead 1 tsp of rose water through the marzipan. Take half and mix with a little red food colouring. Flatten both pieces of marzipan and cut little strips, weaving them to create the checkered pattern. Sprinkle with some pistachios.

Note: You can use a whole egg instead of an egg white, I think it makes the cupcakes stick less to the paper. 

Enjoy!