Gather together ingredients :-)
Whisk 10oz butter and 10oz of castor sugar on hight till all combined.
Add 5 eggs gradually whilst mixing.
Should look like this when all the eggs are added.
Add rosé water, about 3 tablespoons.
Add 10oz of self raising flour and a teaspoon of baking powder.
Separate into 24 muffin cases.
Optional- add a piece of chocolate, it actually sunk and made a crunchy base, not the effect I was going for!
Bake at 180 degrees for 20 minutes.
Whilst baking make the buttercream.
Add butter and icing sugar into a bowl and keep mixing. Add the juice of one and a half lemons. Mix with a whisk on high for 5 minutes. Then add a half a tub of Philadelphia :-)
When the butter cream is ready I mixed half with pink food colouring. Fill a piping bag with half pink and half white and pipe away :-)
Ready to serve xxxxxx
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