preheat oven to 150

cream stork and sugar. then add eggs one at a time

add the self and plain flour mix until lump free

add the rose water vanilla and then slowly add tge milk until smooth not runny batter texture

place into cup cake cases and put in the middle of oven for 25-30 mins.

leave to cool on plate or wire rack.

FOR THE TOPPING

mix the cream cheese with icing sugar and add a little water to make a smooth texture

with a spoonful of your made mixture using your clean index finger push it ontop of the muffin

sprinkle the freeze dried raspberries and your ready to eat.