Beetroot & Vanilla Cupcakes with Rose Butter Icing

For the cupcakes:

• 6 oz caster sugar
• 6 oz butter (unsalted)
• 3 eggs (seperated)
• 6 oz self raising flour
• 6 oz beetroot (cooked and pureed (hold a back a few drops of juice for coloring))
• 1 tbsp vanilla extract

For the icing:

• 11.5 oz icing sugar
• 6.5 oz butter (unsalted and slightly softened)
• rose water (a few drops)
• beetroot juice (a few drops to color)

For the crystallized rose petals:

• 3 pink roses (separated into petals)
• 1 egg white
• sprinkling caster sugar