For the cupcakes
125g Self raising flour
pinch of salt
150 g butter
125 g caster sugar
2 eggs
2 teaspoons vanilla essence
1 teaspoon of baking powder
3 tablespoons of milk
for the icing
10g cocoa powder
1 tablespoons boiling water
90g butter
150g icing sugar, sifted
crystallized rose petals to decorate
1. Preheat the oven to 200 deg C.
2. Line a 12 slot muffin tin with paper cases.
3. Put all the cake ingredients, except the milk into
a food processor and whiz until combined.
4. Add the milk. You should now have a smooth batter.
5. Spoon the mixture into the cases and bake for 15–20 minutes. Cool on a wire rack while you make the icing.
6. In a small bowl dissolve the cocoa in the boiling water, allow to cool. Blend the butter and icing sugar together in the food processor until smooth. Add the cocoa mixture until combined.
7. Decorate the cupcakes with icing and crystallized rose petals