1
Preheat the oven to 190*C.
2
Cut the Bakewell baking paper into 5 inch squares and place over each hole on a cupcake tray. Using baking paper instead of cases will make sure the cupcakes don’t stick to the paper.
3
Put 250g of unsalted butter in a bowl and stir till softened.
4
Add to the butter: 250g of sugar, 250g of flour, 4 medium sized eggs, a pinch of salt, 2 tablespoons of milk and 2 tablespoons of rose water. Whisk till the mixture is smooth.
5
Using a large spoon, divide the mixture evenly into each cupcake hole.
6
Put the cupcakes in to the oven and cook for 15 minutes. After this time has passed turn the tray around in the oven and cook for a further 6 minutes.
7
Remove the cupcakes from the oven when the time is up and the cupcakes are a light golden colour.
8
Remove the baking paper from the cupcakes and place on a wire rack to cool.
9
When they have cooled, decorate with pink icing and edible roses. Place cupcakes in floral cases to add to the look.
