Ingradients:
Cupcakes
115g butter, softened
2 eggs, lightly beaten
115g cups caster sugar
1tbs milk
175g self raising flour
1/4 tsp vanilla essence
2 teaspoons rosewater
Icing
1-2 teaspoons rosewater
1-2 drops pink food colouring
85g butter, softened
175g icing sugar
Method:
1. Preheat oven to 180°C. Grease two 12-hole patty tins. Line with paper cupcake holders.
2. Beat butter, rosewater and sugar in large bowl with electric beaters until very light and fluffy. Gradually beat in eggs, one at a time. Be sure to beat well to allow good aeration.
3. Add vanilla essence and milk. Stir in flour by gently folding it in.
4. Drop heaped tablespoons of mixture into cupcake holders. Bake for approximately 15mins or until cupcakes are lightly golden. Remove from tin and cool on wire rack.
5. For icing, beat butter until fluffy, thengradually mix in rosewater, food colouring and icing sugar until you reach the correct consistency. Spread over completely cooled cupcakes.
6. Thin some corn syrup with water or use lightly beaten egg white; lightly brush on rose petals. Toss in caster sugar. Leave them to dry. Arrange petals on top of frosting swirl for decoration.
Tip:
Rose water is a distillation of rose petals used in Middle Eastern, Indian, North African and Asian cooking to flavor candies and baked goods. From marzipan to madeleines, ice cream to iced tea, rose water adds a distinctive, subtle flavor to many desserts. It also finds its way into savory dishes, especially in the Persian cuisine; a few drops added near the end of the cooking imparts a delicate aroma without screaming “flower shop”. If stored in a cool, dark part of your pantry, rose water can be kept for two years.