lemon cakes with rosewater glaze

Where on Earth (specifically South East Queensland) can one buy culinary lavender and roses?! This is a question I find myself asking myself regularly. My nonsensical ramblings alone display how much the lack of supply bothers me. So when one of my beautiful co-workers brought me in some home grown roses, I went to town crystalising. In order to display such lovely petals, I whipped up a simple batch of cakes last night.

When using rosewater, I always strive for delicate. This cake recipe is lovely and moist, and light. You could flavour your cakes with vanilla bean instead of lemon, but I wanted a flavour to compliment both the rosewater and the colour of the petals I had on hand. 

Ingredients (makes 15)

For cakes:
125 gms butter, softened
1 cup caster sugar
2 eggs
1 1/2 cups plain ( and for my co-workers, gluten-free) flour
1/2 tsp baking powder
1/2 cup milk
2 tsps of both lemon zest and juice

For glaze:
240 gms icing sugar, sifted
1 tsp rosewater
food colouring

Crystalised rose petals, to decorate

Preheat oven to 170C/160C fan-forced. Place 15 paper cases into a cupcake tin/s.
Beat butter, sugar and lemon zest and juice in an electric mixer until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl and beating well after each. 
Sift over flour and baking powder, stir to combine. Fold through milk. 
Half-fill each cupcake case, smooth tops and bake for 15 - 20 mins until risen and golden. Remove from tins and allow to cool. 

For glaze, combine icing sugar and rosewater in a bowl. Gradually add about 20 mls of just boiled water, stirring until smooth and drizzling consistency. Spread over each cake to fill to the tops of each case, and stand for a few minutes to set slightly. 
Top with crystalised rose petals.

Recommended baking soundtrack: Donovan Quinn - October Lanterns.