For the cupcakes:
125g Self raising flour

pinch of salt

150 g butter

125 g caster sugar

2 eggs

2 teaspoons vanilla essence

1 teaspoon of baking powder

3 tablespoons of milk

for the icing:
10g cocoa powder

1 tablespoons boiling water

90g butter

150g icing sugar, sifted

crystallized rose petals to decorate

1. Preheat the oven to 200 deg C.

2. Line a 12 slot muffin tin with paper cases.

3. Put all the cake ingredients, except the milk into
a food processor and whiz until combined.

4. Add the milk. You should now have a smooth batter.

5. Spoon the mixture into the cases and bake for 15–20 minutes. Cool on a wire rack while you make the icing.

6. In a small bowl dissolve the cocoa in the boiling water, allow to cool. Blend the butter and icing sugar together in the food processor until smooth. Add the cocoa mixture until combined.

7. Decorate the cupcakes with icing and crystallized rose petals.

8. Enjoy with a pot of Happiness Tea.