- STEP 1
Preheat the oven to 180C/355F/Gas 4. Beat the butter and sugar together in a bowl, until pale and fluffy.Dredge the blueberries in the flour, then remove and set aside.
- STEP 2
Add the flour and almonds to the butter mixture and mix well. Add the rose water and the blueberries and mix in. Gently fold in the egg whites.
- STEP 3
Line a muffin tin with cupcake cases. Spoon the cake mixture into the cupcake cases. Transfer to the oven to bake for 12-15 minutes, or until risen and golden-brown. Remove from the oven and leave to cool on a wire rack.
- STEP 4
For the icing, place the icing sugar, food colouring, lemon juice, water and rosewater into a clean bowl and mix to completely combine.Spread the icing onto the cooled cupcakes. (Use a hot knife to make the surface smooth).
- STEP 5
To serve, decorate the cupcakes with rose-shaped sweets or fresh rose petals and serve.