Rose Geranium Cupcakes and Crystallised Rose Petals

Makes 12

150g (5ozs) butter (at room temperature) 150g (5ozs) caster sugar 150g (5ozs) self-raising flour 2 large eggs 2 tablespoons milk ½ teaspoon pure vanilla extract 8 medium sized geranium leaves, chopped 8 medium sized crystallised rose petals

Icing:

Icing sugar Freshly squeezed lemon juice

1 muffin tray lined with 12 muffin cases.

Preheat oven to 190C/375F/Gas Mark 5. Put the chopped rose geranium leaves into a small saucepan with the milk and warm gently, turn off heat and allow to cool.

Put the remaining ingredients, except the milk, into a food processor, whiz until smooth.

Scrape down sides of food processor, then add the infused milk to the mixture and whiz again.

Divide mixture between the paper cases in muffin tin.

Bake in preheated oven for 15 -20 mins or until risen and golden, then remove from tin and leave to cool on a wire rack.

Meanwhile make the icing.

Sieve the icing sugar into a bowl and add the freshly squeezed lemon juice to make thickish icing.

When the cupcakes are cool spread a little icing over the top of each one and decorate with a crystallised rose petal or a rose geranium leaf.