Frosted rose petals
Preheat oven to 180°C. Line twelve 80ml (1/3-cup) capacity muffin pans with foil or paper cases.
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.
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.
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.
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.
Spread the rose icing evenly over the cupcakes. Arrange the frosted rose petals on top. Dust with icing sugar to serve.