Pistachio cupcakes with Rose Petal Butter-cream

Pistachio cupcakes with Rose Petal Butter-cream (Makes 12)
Ingredients
125g butter, at room temperature
3/4 cup (175g) caster sugar
2 eggs 2 cups (300g) self-raising flour
100g ground pistachios
3/4 cup (125ml) milk
Frosting
125g butter, room temperature
3 1/2 cups sifted icing sugar
1 tbsp dried rose peatals
¼ cup milk Pink food colouring
Method
1. Preheat oven to 180°C. Line 12 x 1/2 cup (125ml) muffin pans with paper cases. Use an electric mixer to beat together butter and caster sugar until pale and creamy.
2. Beat in eggs one at a time, mixing for 1 minute on high after each one.
3. In another bowl combine flour, ground pistachios and baking powder. Then fold flour mixture into the butter and egg mixture, a third at a time, alternating with the milk.
4. Spoon into the lined pans. Bake for 20 minutes. Cool completely before frosting.
5. In a saucepan, steep the rose petals in the heated milk water for about 20 minutes or until milk has cooled and water has infused with flavour.
6. In a bowl cream the butter and icing sugar together until smooth and pale. Strain the rose petals from the milk and add to the icing mixture a little at a time until the perfect consistency is achieved. Add 6 or so drops of food colouring to get a pale pink hue and continue mixing until mixture is smooth and fluffy.
7. Using a palate knife smooth the icing onto each cupcake once cooled. Decorate with a few sprinkled rose petals.