Baby Cupcakes

Ingredients (serves 8)
1/2 cup butter, softened
3/4 cup caster sugar
2 eggs
1 1/2 cups self-raising flour
1/2 cup sour cream
2 cups icing sugar mixture
1/4 cup milk
2 tsp rosewater
1-2 drops pink liquid food colouring
Icing flowers, to decorate
Pink sugar, to decorate

Directions:
Preheat oven to 350 F . Line 36 11/2 tbs capacity mini muffin pans with paper cases.
Use an electric mixer to beat the butter and caster sugar until pale and creamy. Add eggs, one at a time, beating well between each addition. Stir in the flour and sour cream in alternate batches. Spoon evenly into the prepared muffin pan. Bake for 10-12 minutes or until golden brown and cooked though.
Combine the icing sugar and milk in a bowl until a smooth paste forms. Add the rosewater and stir to combine. Divide into 2 bowls. Add the pink colouring to an icing portion. Spread the icing over the cupcakes. Decorate with icing flowers, and sprinkle with sugar, if desired. Serve with coffee.