Rose Jam Cupcakes

Preheat oven to 170℃. Line a 12-hole medium-size muffin tin with paper cases.

Beat softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and beat until creamy. Add Eggs, one at a time, beating well after each addition.

Gently fold in Flour with a spatula or a large metal spoon, add Milk and Rose flavour if you add it, and mix to combine. Then add Rose Jam and roughly combine.

Spoon the mixture into paper cases. Bake for about 20 minutes or until golden and cooked through. Transfer onto a wire rack and cool completely.

Whip Cream until soft peaks form, add Rose Jam and a few drops of Red Food Colouring, and whip well until firm peaks form. Decorate the cooled cupcakes with the Rose Cream.