Start by pre-heating your oven to 180c/350f. Also add your cupcake cases into you cupcake tin and leave this aside.

In a large bowl, add the butter, oil, sugar, cardamom powder and vanilla. Beat all this together using an electric mixer, on medium/high speed, for 5 minutes. You can also do this by hand, just whisk aggressively for as long as you can.

Add 2 of the eggs into this, whisk these in, then whisk in the remaining 2 eggs.

Now add in the flour and milk, whisk just until you get a smooth batter.

Pour this batter into your cupcake cases until they're about ¾ of the way full.

Bake these for around 25-30 minutes, or until a toothpick inserted into the centre comes out clean.

Once the cupcakes have baked, using a knife or a skewer, poke a few holes into them.

Add a few spoons of the milk, from the rasmalai, onto the cupcakes. Leave these aside to cool completely.

In a large bowl, add the double cream, icing sugar, rose water and cardamom powder.

Whisk all this on high speed until the mixture thickens and you get firm peaks. Try not to over whip this, if the cream becomes too stiff, it'll be hard to pipe.

Keep this in the fridge until you're ready to use it.

Once the cupcakes have cooled, you can decorate.

Using a knife, cut a hole in the centre of the cupcakes, making sure not to go right to the bottom of the cupcake. Press some of the rasmalai into this.

For the top you can decorate however you want, I added the whipped cream into a piping bag fitted with a large star tip, then piped a swirl on top of the cupcakes. Then I added some crushed pistachios, some of the rasmalai and then a small pipette filled with the rasmalai milk.

Leave these in the fridge for about 10 minutes so that the whipped cream can set up, but then you can enjoy!