1/2 cup caster sugar
1 cup self raising flour
2 tablespoons milk
2 teaspoons vanilla essence
190g vegetable shortening (or butter)
400g icing sugar
40ml water (or milk)
Rosewater essence to taste
Crushed pistachios for decoration
Fresh blueberries for decoration
Fresh raspberries for decoration
Dried rose petals for decoration
Preheat the oven to 180°C and place 12 patty cases into a cupcake tin.
Put the butter, caster sugar, eggs, flour, milk and vanilla essence into a bowl and mix with an electric beater until ingredients are well combined.
Spoon the batter into the patty cases and bake in the oven for about 20 minutes, or until golden and springy to touch. Turn the cupcakes onto a wire rack to cool.
To make the rosewater buttercream frosting, cream the vegetable shortening (or butter) with an electric mixer until it becomes light and white, then add the sifted icing sugar, water (or milk) and rosewater essence to taste. Mix until well combined.
Pipe the buttercream frosting onto the cooled cupcakes and sprinkle with the crushed pistachios, and decorate with berries and rose petals.