Vanilla Roses

(Preparation 12 minutes, Cooking 20 minutes, Calories 483, Fat 35g, Carbohydrate 42g)

3 eggs
1 cup butter, softened
1 cup caster sugar
½ cup milk
1 ½ cups self-raising flour, sifted
1 teaspoon vanilla extract

1. Preheat the oven to 1600C. Line a 12 cupcake pan with cupcake papers.  In a medium sized bowl, lightly beat the eggs, add butter and sugar and then mix until light and fluffy.
2.  Add milk, flour and vanilla, and stir to combine.  Beat with an electric mixer for 2 minutes, until light and creamy.
3. Divide the mixture evenly between the cake papers.  Bake for 18-20 minutes until risen and firm to touch.  Allow to cool for a few minutes and then transfer to a wire rack.  Allow to cool fully before icing.

Topping
1 cup icing sugar
1 teaspoon rose water
1 cup butter, room temperature
6 drops vanilla extract
Miniature dried roses, approximately 8 per cupcake (available from specialty cake decoration stores)

1. Meanwhile, combine half of all the topping ingredients except roses, mix with a wooden spoon until light and fluffy. Place mixture in to a piping bag with a plain nozzle and pipe on to cups. Decorate with roses.