Preheat the oven to 180'C.
Whisk together the butter and the sugar. When light in colour and fluffy in texture slowly add the eggs one by one. When all of the eggs are incorporated, slowly sift the self raising flour and the baking powder into the butter mixture. Finally add the elderflower and the rose syrup.
Fold the mixture very gently with a spatula. Ensure all of the flour is mixed in well. Pour the mixture into a piping bag. Pipe the mix into the cupcake cases 3/4 full.
Bake in the oven for 12 minutes. Remove from the oven and allow to cool before decorating.
Cut the blueberries in half and mix with the natural yoghurt and the caster sugar.
When the mixture is cool, scoop out a small section from the top of the cakes and fill it with the blueberry mix.
Sieve the icing sugar. Split the vanilla pod in half and scrape out the seeds.
Beat the butter and the icing sugar together until light and fluffy. Add the food colouring, vanilla and the rose syrup. Beat the mixture again quickly to ensure all the ingredients are distributed evenly.
Place the butter icing in a piping bag with a star nozzle. Begin to pipe the cakes by piping around the outside of the cake and working your way in.
«Dip some fresh rose petals in water, then in caster sugar and use them to garnish your cupcakes.»