Fragrant Rose CupcakesSponge125g | Unsalted Butter, softened200g | Caster Sugar2 | Eggs, beaten200g

Fragrant Rose CupcakesSponge125g | Unsalted Butter, softened200g | Caster Sugar2 | Eggs, beaten200g | Self-raising Flour, sifted1tsp | Cardamom, ground100ml | Buttermilk2tsp | Lemon JuiceLemon Zest, finely gratedFrosting75g | Unsalted Butter, softened250g | Icing Sugar4tbs | Milk1tsp | Rose FlavouringPreheat the oven to 180ªC and line a cupcake tray with paper cases.Beat the butter with a wooden spoon or electric mixer until creamy. Beat in sugar and lemon zest until light and fluffy. Gradually add eggs, beating well after each addition and occasionally scraping down the sides of the bowl. Add the cardamom and fold in the flour alternately with the buttermilk. Add the lemon juice when the mixture is almost combined fully, and mix thoroughly.Spoon the mixture into paper cases and bake for 25 minutes or until pale golden. An inserted skewer should come out clean. Leave to cool on a wire rack. For the frosting, beat the butter until creamy. Gradually beat in icing sugar - use low speed if using an electric mixer. When the mixture is very light and smooth, add rose flavouring and a few drops of red food colouring to create a light pink colour. If the mixture is too soft, cover and chill until firm, but still spreadable. Pipe onto cold cupcakes, or swirl on using a pallet knife to create a ‘rose’ effect. -- source link

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