Raspberries and Rosewater

I was greeted yesterday by a tree of cupcakes with pink foliage frosting. A delight to behold especially as it was barely 7am. The recipe was one of Martha Stewarts' and it worked perfectly. It was a butter cake recipe with raspberries and the result was so incredibly soft but at the same time it held its shape to perfection. It made a huge amount of batter and we had oodles of cupcakes plus one whole cake made in a loaf pan. There was also loads of frosting left over and after we ate our cake and coffee plus scoops of spare icing on our fingers I has a dabble and added more butter, more icing sugar and rosewater and set about icing the little loaf cake. I have learnt my lesson with rosewater and this is not an ingredient to be heavy handed with. For once, restraint was shown and we had another raspberry cake to enjoy with glistening rosie frosting.