Rose Semolina Cupcakes

Recipe sourced: Chef Devagi Sanmugam ~ spice-queen
Ingredients:
150g Q.B.B. Ghee
150g butter
300g castor sugar ~ 180g
1 1/2 tsp rose essence
2 large eggs, lightly beaten
80g plain flour
1 tsp baking powder
300g fine semolina
120g ground almond
280ml milk
1 tsp pink food colouring (optional)

Method:

Preheat oven to 180C.

Cream ghee, butter, sugar and essence until fluffy.

Add beaten egg, a little at a time, beating well after each addition.

Combine flour, baking powder, semolina and ground almond in a bowl.

Fold in the combine semolina mixture in 2 parts, alternating it with the milk mixed with pink colouring.

Line muffin tins with paper cases.

Scoop prepared batter into the paper cases until three-quarters full.

Bake for 25 minutes or until cake is cooked when tested with a wooden skewer.

Place the cupcakes on wire rack to cool.

Serve with frosting or without.

Rose Frosting:

125g Q.B.B. Ghee

200g cream cheese, spread

2 tsps rose essence

150g icing sugar, sifted

Pink colouring

Strawberries

Decorations or toppings for cupcakes

Method:

Beat the ghee and cream cheese until light and fluffy.

Add rose essence, icing sugar and colouring and beat well till light and smooth.

Fill a piping bag and pie out rosettes or other designs on the cooled cupcakes.