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For the Cupcakes

  • 125 g soft unsalted butter
  • 125 g caster sugar
  • 2 eggs
  • 1/4 tsp baking powder
  • 125 g self-raising flour
  • 1 tsp vanilla extract
  • 1/4 tsp rose water

For the Icing and Decoration:

  • 125 g soft unsalted butter
  • 80 g cream cheese
  • 450 g icing sugar
  • 1/2 tsp rose water
  • pink food colouring
  • 2 tbsp milk
  • 12 sugar paste roses


1. Pre-heat the oven to 160C Fan. Line a 12 hole muffin tin with cupcake cases.
2. Measure the butter and sugar into a bowl. Whisk until they are creamed together and light and pale in colour. Add the remaining cake ingredients and whisk until fluffy.
3. Spoon into the cases. Bake for 20 to 25 minutes until lightly golden and well risen.  Leave to cool.
4. To make the icing whisk all of the ingredients together until light and fluffy. Spoon into a piping bag with a fluted nozzle.
5. Pipe the icing onto the cakes and decorate with the sugar paste roses.

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