Preheat the oven to 180c/350f/gas mark 4. Put 8 paper cases in a bun tray. Place the butter, caster sugar and rose water into a large bowl and beat together until light and fluffy. Gradually beat the eggs. Sift in the flour and, using a metal spoon, fold in gently. Spoon the mixture into the paper cases. Bake in the preheated oven for 15-20 minute, or until risen, golden and firm to touch. Transfer to the cooling rack and leave to cool. Roll out the pink fondant icing into a thickness of about 5mm/ quarter of an inch on a surface lightly dusted with icing sugar. Using a small butterfly cutter, stamp out 16 butterflies. Roll out the white and blue fondant icing to the same thickness and using a small daisy cutter, stamp out 40 flowers, re-rolling the icing as necessary. Use the yellow writing icing to pipe the middle of the flowers. To make the buttercream, place the butter in a bowl and beat with an electric mixer for 2-3 minutes, until pale and creamy. Beat in the cream, then gradually sift in the icing sugar and continue beating for another 2-3 minutes, until the buttercream is light and fluffy. Beat in a little green food colouring to give it the tinted green colour. Spoon the buttercream into a large piping bag fitted with a large star nozzle. Pipe swirls of buttercream on top of each cupcake. Decorate with the fondant butterflies and flowers.