ready in 13 h.
- For the cupcakes
- ½ cup unsalted butter
- ½ cup caster sugar
- 1 teaspoon Rose water
- 2 eggs (beaten)
- 1 cup self-rising flour
- ½ teaspoon Baking powder
For the candied rose petals: lightly brush the rose petals with the egg white and roll in sugar. Place on a wire rack covered with non-stick baking paper and dry in a warm place (an airing cupboard is ideal) for 12 hours.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 10 hole bun tin.
Beat the butter and sugar in a mixing bowl until light and creamy. Beat in the rosewater.
Add the eggs gradually, beating well. Sift in the flour and baking powder and gently fold into the mixture.
Spoon the mixture into the paper cases and bake for about 20 minutes, until golden and springy to the touch. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
For the buttercream: beat the butter until soft and creamy. Beat in the cream and rosewater until blended.
Sift in the icing sugar and beat until smooth. Stir in the pistachios.
Spread the buttercream on the cakes and decorate with crystallised rose petals