Preheat oven to 170°C. Line 12 muffin tins with cupcake papers and grease a 20cm baking pan.

Cream the butter with an electric mixer until smooth in a large bowl.

Gradually add the sugar and beat for 3 minutes until fluffy.

Add the eggs one at a time, beating well after each addition.

Sift the 2 flours and salt into a separate bowl.

Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Do not overmix!

Separate 1/3 of mixture to a small bowl. Add rosewater and drops of pink food colour and mix well.

Pour mixture into greased baking tin and cook for 15 mins, or until a toothpick comes out clean.

Once completely cool, cut hearts out of the cake with a cookie cutter.

Put a dab of vanilla mixture into each liner and stand the hearts up facing one direction.

Spoon the remaining vanilla mixture around each heart until the cupcake liners are about ¾ full with mixture.

Bake for 20-25 minutes until lightly golden brown.

Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

Make sure you keep them facing all the same way!

Place the softened butter in a large mixing bowl and beat until smooth.

Gradually add in 2 cups of sugar, then the milk and rosewater.

Beat for around 3-5 minutes until smooth and creamy.

Gradually add the remaining sugar until it is thick enough to ice the cupcakes (you may not need all the sugar).

Add a few drops of food colouring and beat until the colour is well distributed.

Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.

Sprinkle chopped pistachios over the top to garnish.