Step 1 Preheat oven to 160°C. Line 12 x 1/3-cup muffin-pan cups with paper cases.

Step 2 Put table spread, caster sugar, vanilla extract and 2 teaspoons of the rosewater in a small bowl; beat with an electric mixer until light and fluffy. Add eggs to bowl, one at a time, beating between additions. (Mixture will separate at this stage.)

Step 3 Transfer egg mixture to a large bowl. Stir in half of the flour, then stir in half of the skim milk; repeat this process with remaining flour and milk until batter combines. Divide batter among muffin-pan cups and bake for 15 minutes. Leave cooked cupcakes to stand in muffin pan for 2 minutes, then transfer to a wire rack to cool.

Step 4 Place remaining rose water in a small bowl with cream cheese; stir to combine. Use a sharp knife to cut a 2cm-deep x 3cm-wide diamond-shaped piece from top of each cupcake, leaving a 1 1/2cm edge. Cut cake tops in half.

Step 5 Fill holes on cupcake tops with cream-cheese mixture. Arrange cake-top halves in cream cheese to form wings. Dust with icing sugar and serve.