Mother’s Day Cupcakes

Step 1

Preheat oven to 180°C. Line twelve 80ml (1/3-cup) capacity muffin pans with foil or paper cases.

Step 2

Use an electric beater to beat the butter, jelly crystals and sugar in a small bowl until pale and creamy. Transfer to a large bowl. Add the eggs, 1 at a time, beating well after each addition. Stir in half the combined flour and half the milk. Stir in remaining combined flour and milk.

Step 3

Divide the mixture among the lined pans. Bake in oven for 20-25 minutes or until a skewer inserted into the centres comes out clean. Set aside for 2 minutes to cool before transferring to a wire rack to cool completely.

Step 4

To make the frosted rose petals, lightly whisk the egg white in a bowl. Place the sugar on a plate. Lightly brush 1 petal with egg white. Dip in the sugar to coat. Place on a baking tray. Repeat with remaining petals, egg white and sugar. Set aside for 1 hour or until dry.

Step 5

To make the rose icing, place sugar and water in a small saucepan over medium heat. Stir until sugar dissolves. Increase heat to high. Bring to the boil. Reduce heat to medium-high (see tip). Simmer for 2 minutes or until syrup thickens and a sugar thermometer reaches 116°C or “soft ball stage”. (If you don’t have a thermometer, drop 1 teaspoonful of syrup into a glass of cold water. If the syrup becomes a soft ball, it’s at soft ball stage.) Use an electric beater to beat the egg white in a small bowl until firm peaks form. Pour the syrup over the egg white. Beat for a further 3 minutes or until the mixture is cool. Beat in the rosewater essence.

Step 6

Spread the rose icing evenly over the cupcakes. Arrange the frosted rose petals on top. Dust with icing sugar to serve.