Preheat the oven to 180 C / Gas 4. Line a 12-hole muffin tin with paper cases.
Place the butter, caster sugar and rose water in a bowl and beat together until light and fluffy. Gradually beat in the eggs, one at a time until pale and creamy. Sift in the flour and, using a metal spoon, fold in gently. Spoon the mixture into the prepared paper cases, filling only to half way to ensure a good rise.
Bake in the oven for 20 to 25 minutes, or until risen and firm to the touch. Leave the cupcakes in the tray for 10 minutes then transfer to a wire rack and leave to cool completely.
Roll out the pink fondant icing to a thickness of 5mm (1/4 in) on a surface lightly dusted with icing sugar. Using a small butterfly cutter, stamp out twelve butterflies. Roll out the white and blue icing to the same thickness and, using a small daisy flower cutter, stamp out about thirty flowers, re-rolling the icing as necessary. Use the yellow writing icing to pipe centres in the flowers.
For the buttercream:
To make the buttercream, place the butter in a bowl and beat with an electric mixer for 2 to 3 minutes until pale and creamy. Beat in the cream, then gradually sift in the icing sugar. Continue beating for 2 to 3 minutes until the buttercream is light and fluffy. Beat in a little green food colouring paste to give a light green colour.
Spoon the buttercream into a piping bag fitted with a large star nozzle. Pipe swirls of buttercream on top of each cupcake. Decorate with the fondant butterflies and flowers. Serve.