1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. rosewater
1. Preheat the oven to 350F. Combine all cupcake ingredients in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.
For the frosting:
1 3/4 cups confectioners/icing sugar
2 tbsp. lemon juice
3 dozen edible rose petals
2. Sift the confectioners sugar into a medium bowl. Slowly add the lemon juice, stirring continuously until the frosting holds it's shape. Frost each cupcake with a knife or beveled spatula. Top each cupcake with 2 rose petals.
Makes approximately 18 cupcakes
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