Rosewater cupcakes

1. For the cupcakes: Preheat the oven to 180C/160C fan/gas 4 and line a 24-hole cupcake tin with cases. Using an electric mixer or mixing bowl and whisk, beat the butter and golden caster sugar together until pale and fluffy, then whisk in the rose water. Reduce the whisk speed and slowly add the eggs, along with 1 tablespoon of the flour to prevent the mixture from curdling.

2. Once combined, add the remaining flour. Using a piping bag or ice-cream scoop, divide the batter between the cupcake cases. Put in the oven for 20 minutes, or until lightly golden and firm to the touch. Transfer the cupcake tin to a wire rack and add some sugar syrup to the top of each cupcake. Once completely cooled, remove the cupcakes from the tins.

3. Then cooled put a turkish delight on the top of the cakes and drizzle choc on top.

4. Pic coming soon.