Recipe: Giyly pinky cup cakes with rose

Name: Giyly pinky cup cakes à la rose
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: Giyly pinky cup cakes à la rose :250 g de farine200 g de sirop de rose60 grammes de maïzena1 sachet et demi de levure chimique200 g de beurre demi sel fondu4 oeufs50 ml de lait demi écrémé ( ou d'eau parfumée à la rose )

By LES MARMITES EN EMOI ★ ★ ★ ★ ★ 4.2/5 (6 reviews) Desserts

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

Giyly pinky cup cakes with rose :

250 g of flour
200 g of rose syrup
60 grams of cornstarch
1 and a half packet of baking powder
200 g of melted half-salted butter
4 eggs
50 ml of semi-skimmed milk (or water flavored with rose)

Step-by-step directions

dress up if possible for the occasion... pointed shoes, pleated skirt tight at the waist and your beautiful pink apron,

1- preheat the oven to 180°

2- melt the butter and gradually add the rose syrup then the eggs one by one.

3- add 50 grams of flour to which the baking powder packet will have been previously mixed. add 25 ml of milk. continue to beat while incorporating the remaining flour alternately. complete the mixture if it is too compact with 25 ml of milk.

4- place paper cases themselves placed in silicone muffin molds and pour the batter up to 2/3 of the mold height

5- put in the oven and bake for 25 to 35 minutes, the tip of a knife should come out dry. the smaller your molds, the shorter the cooking time will be..

6- let the cup cake cool and decorate with pale pink frosting in which you will have incorporated a spoonful of rose water.