Preheat oven to 180C / 350F. Line 12 ⅓ cup muffin tin holes with your favorite cupcake liners.

Sift flour and baking powder into a large bowl. Set aside.

Place softened butter, sugar and ground cardamom in a large bowl.

Use an electric mixer to beat the butter mixture until pale and creamy. Add eggs, 1 at a time, beating well after each addition.

Add flour mixture and milk, in alternating batches, and beat until just combined.

Divide mixture evenly among the cupcake tin holes. Bake for 20-25 minutes, or until a skewer inserted in the centers comes out clean. Transfer to a wire rack to cool.

Using a cupcake corer or piping tip, gently core the center of each cupcake and fill with jalebi crumbs. Leave about half inch on the bottom of the cupcakes.

Use an electric mixer to beat butter until smooth. Add sugar little by little and beat until smooth. Continue beating, and add milk and vanilla essence. Add ground cardamom
and beat again until combined.

Place frosting in a piping bag fitted with your favorite nozzle. (I used 1M tip)

Pipe icing onto the tops of each cupcake. Place 1 jalebi on each cupcake.

Decorate with chopped almonds, nuts and dried rose petals.