Rose Cupcakes

  • 150 g softened unsalted butter
  • 100 g caster sugar (or 150g if too lazy to make frosting)
  • 3 eggs
  • 1 cup self-raising flour
  • 1 tbsp rose water
  • 1/3 cup milk
  • 100 g Icing sugar
  • 1/3 tsp rose water
  • water
  • Grease a 12-hole muffin tray or line with cake cases 
  • Cream together the butter and sugar until pale and fluffy. Add the eggs, one by one 
  • Fold in sifted flour and rose water.  mix well 
  • Add milk. mix well 
  • Spoon the mixture into the muffin cases 
  • Bake in the oven at 190c until cooked through and golden, about 17-20 minutes. 
  • Turn out onto a rack to cool. 
  • Mix icing with rose water, stir and keep adding very little bit of water until getting the right spreading texture
  • Spoon frost onto the cakes. 
  • Leave to set before decorating with rose petals or silver balls or other things of your choice.