Rose Water Cupcakes

Preheat the oven to 180°C (160°C fan, gas mark 4).  Using either an electric mixer or mixing bowl and whisk, beat the butter and golden caster sugar together until pale and fluffy.

Gradually add the eggs to the mixture with a spoonful of flour after each egg to prevent the mix from curdling.

To make the syrup, place the golden caster sugar in a pan with the water.  Simmer for a few minutes until dissolved, then take off the heat and set aside to cool.  Once cool stir in 1 tsp of rose water.

Add the remaining flour to the butter and sugar mixture. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch.  Leave the cakes to cool a little on a wire rack then add some sugar syrup to the top of each one.

Once completely cooled, remove from the tins.  To ice, put the cream cheese, butter, rose water and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy.  If using, add a few drops of pink colouring until you reach the desired shade.  Place in a piping bag and ice accordingly.