1. Step 1

    Preheat the oven to 180ºC (fan 160'C), gas mark 4 and line the tin with the cake cases.

  2. Step 2

    Put all the dry ingredients in a large bowl.

    In a separate bowl, mix the almond essence with the eggs and yoghurt, tip the dry ingredients into the wet ingredients along with the melted butter and whisk until smooth.

    Spoon into the cases equally.

  3. Step 3

    Put in the oven and bake for 18 - 22 minutes until the cupcakes are cooked and golden on top, check to see if the cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the cupcakes are done.

    As soon as possible, take the cupcakes in their cases out of the tin and let cool, on a wire rack.

  4. Step 4

    When the cakes are completely cool, prepare the icing, Mix the sieved icing sugar with the water in a bowl, beat until smooth. Add vanilla or rosewater essence and a drop of pink food colouring. The icing consistency needs to be thick enough to coat the back of the spoon. If it's too thin add a little more sieved icing sugar, if it's too thick add a few more drops of water. Remember to do it little by little.

  5. Step 5

    Spoon icing onto one cupcake at a time, place a sugar rose in the centre of each cupcake. If you leave the icing more than a minute it starts to form a crust.