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Start by pre-heating your oven to 180c/350f. Also add your cupcake liners to your cupcake tin.
In a bowl, add the butter, oil, both sugars and the vanilla. Beat these together for 5 minutes. An electric mixer works best for this, if you're doing it by hand just mix for as long as you can.
Add in 2 of the eggs into this, whisk, then add in the remaining 2 eggs. Now add in the flour and milk and whisk just until you get a smooth batter.
Pour some of this batter into the bottom of the cupcake cases, press a gulab jamun into this and then pour some batter on top of the gulab jamun. You want the cupcake cases to be around ¾ of the way full.
Bake these for around 25-30 minutes, or until a tooth pick comes out clean.
Once they're baked, leave them to cool completely.
Add the double cream, icing sugar and rose water into a large bowl and whip this until it thickens and you get firm peaks.
Leave this in the fridge until you're ready to use it.
Once the cupcakes have completely cooled, you can add the whipped cream on top.
I used a piping bag with a large star tip. I piped the whipped cream onto the cupcakes, sprinkled some pistachios over this, then added a gulab jamun on top and then that is it, enjoy!