Raspberry and Rose Water Cupcakes

Ingredients

4oz Self Raising Flour

4oz Caster Sugar

4oz Butter or Margarine

2 Eggs

3tsp Rose Water

For the Icing

520g Icing Sugar

100g Raspberries

125g Unsalted Butter

1tsp Vanilla Extract

Pre heat the oven to 180oC, Whisk butter and sugar together until light and creamy. Whisk one egg at a time into this mixture then sieve the flour in and add the rose water mix together well and spoon into cupcake cases. Bake for 18 minutes.

Once cooked allow to cool thoroughly.

Whisk raspberries and butter together and then add icing sugar about 100g at a time until all combined, add the vanilla then put into a piping bag. Pipe onto the cool cakes and then top with raspberries or any other decoration you might have.