Ingredients

• 125g/4oz butter
• 125g/4oz icing sugar
• 100g/3½oz blueberries
• 50g/2oz plain flour
• 150g/5oz ground almonds
• half tsp rosewater
• 4 egg whites
• beaten until stiff peaks form when the whisk is removed
• 1 lemon
• zest only
• 600g/1lb 5½oz icing sugar
• 2-3 drops edible pink food colouring
• 3 tbsp lemon juice
• 3 tbsp water
• half tsp rosewater
• small rose-shaped sweets or fresh rose petals
• to garnish

Directions

• Preheat the oven to 180C/355F/Gas 4.
• Beat the butter and sugar together in a bowl
• until pale and fluffy.
• Dredge the blueberries in the flour
• then remove and set aside.
• Add the flour and almonds to the butter mixture and mix well.
• Add the rose water and the blueberries and mix in.
• Gently fold in the egg whites.
• Line a muffin tin with cupcake cases. Spoon the cake mixture into the cupcake cases.
• Transfer to the oven to bake for 12-15 minutes
• or until risen and golden-brown. Remove from the oven and leave to cool on a wire rack.
• For the icing
• place the icing sugar
• food colouring
• lemon juice
• water and rosewater into a clean bowl and mix to completely combine.
• Spread the icing onto the cooled cupcakes. (Use a hot knife to make the surface smooth).
• To serve
• decorate the cupcakes with rose-shaped sweets or fresh rose petals and serve.