These delicious rose-scented cupcakes are extra moist thanks to the addition of ground almonds.
Preheat the oven to 200C/390F/Gas 5. Line a 12-hole cupcake tin with paper cupcake cases.
For the cupcakes, cream together the caster sugar and the margarine in a bowl until pale and fluffy. Add a splash of rosewater, the almond extract and the eggs, then mix until well combined.
Mix together the self-raising flour and the ground almonds in a separate bowl. Gently fold the flour and almond mixture into the egg mixture until smooth and well combined. The mixture should have a dropping consistency (add a splash of milk to the mixture if it is too thick).
Fill the cupcake cases halfway and bake for 20 minutes, or until the cupcakes are golden-brown and a skewer inserted into the middle comes out clean. Remove and leave to cool on a wire rack.
For the icing, mix together the icing sugar, butter, vanilla essence and a few drops of food colouring until smooth. If the mixture is too thick, add a few drops of warm water to loosen. Spoon the icing into a piping bag fitted with a star-shaped nozzle.
Pipe the icing onto the cupcakes, starting from the outside and working your way into the middle. Serve.
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