Step 1

For the cupcakes: Preheat the oven to 180˚C/350˚F/gas Line a 12-hole muffin tin with cases.

Step 2

Sift the flour and baking powder together in a large, clean bowl and set aside.

Step 3

In a separate large, clean bowl cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the rosewater.

Step 4

Fold in half the sifted flour, then the milk, then the rest of the flour, gently folding well to combine after each addition.

Step 5

Gently fold in the pistachios.

Step 6

Spoon the cupcake mixture into the cupcake cases and bake for 18-20 mins or until a cocktail stick inserted into the centre comes out clean. Remove the cupcakes from the oven and place on wire racks to cool completely.

Step 7

For the buttercream: In a large, clean bowl cream the butter, then gradually add and stir in the sugar until smooth and creamy.

Step 8

Add the rosewater and milk.

Step 9

Pipe the buttercream onto the cupcakes using a piping bag and then, garnish with candied rose petals and toasted pistachios.