Rose Cupcakes

This recipe is from Susanna Tee's book Cupcakes.A different and delicious recipe...Happy that I tried it out as it came out very good with a very slight flavor of rose.

Self Rising Flour-11/4 cup
Butter-8 tbsp(softened)
Superfine Sugar-1/2 cup
Eggs-2(lightly beaten)
Milk-1 tbsp
Vanilla extract-1/4tsp
Rose essence-few drops(2 to 3 drops)

Method of Preparation:
1. Preheat oven at 400F.Arrange the paper cups.
2. Beat the sugar and butter till light and fluffy.Add eggs one by one and beat well after each addition.
3. Then mix the milk, rose &  vanilla essence into it and then fold the flour.Spoon the batter into the paper cases and bake for 12 to 15 mins till risen and golden brown.
4. Take out and cool on wire rack.

For Frosting:
Butter-6tbsp(softened)
Confectioners sugar-1nd 1/2 cups
Pink food color optional
Decoration balls optional.

Method of Preparation:
1. Beat the butter till fluffy. add the sugar and mix well. Add few drops of color if using.
2. Spread on the cupcakes once they are cold. Decorate with balls if using.

Notes:
1. Add very few drops of rose essence for mild smell & flavor. Too much of it makes it very difficult to eat.
2. Instead of pink color I used few drops of rose syrup,Which gave the color to my frosting.
3. The cupcakes are lightly sweet. Along with the frosting its perfect level of sweetness. But if you dont want the frosting increase the amount of sugar in cupcakes.