Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a deep cupcake tin with the Muffin Cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy in texture.
Gradually whisk in the eggs and the Madagascan Vanilla Extract then sift in the flour and Baking Powder on top. Carefully mix ingredients together until well blended.
Spoon the mixture into the Muffin Cases and bake for 20-22 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
Using a teaspoon, scoop out a small round of sponge from each cake and reserve. Spoon a teaspoonful of jam into each cake and replace the sponge on top.
For the icing, place the butter in to a bowl and beat until soft. Gradually sift and beat in the icing sugar to make a smooth, creamy icing. Add rose water to taste. Divide the mixture into 3 portions, and leaving one portion plain, colour the other batches with drops of Red and Violet Gel Food Colour.
Spoon the plain icing into the centre part of the bag, then spoon the red icing and purple icing down each side of the large piping bag fitted with a 1cm (1/2 inch) 7 pt star nozzle. Gently squeeze the icing down the bag to reach the nozzle and twist the bag closed.
Starting in the middle of the cake, pipe the icing clockwise in a circular motion until the top of each cake is fully covered. Put the cakes on a board, spaced apart and chill for about 30 minutes to firm.
To assemble the bouquet, tape the polystyrene base to a side plate. Take one cupcake at a time and push a cocktail stick halfway through the paper case into the centre of the cake. Push the rest of the stick into the centre of the polystyrene. Continue the process using another 6 cupcakes to cover the top of the polystyrene.
Carefully wrap tissue paper around the base and sides of the cakes. Hold in place using a few pins. Tie ribbon around the polystyrene and finish with a bow, holding in place with another pin. Your bouquet is ready to present. Remeber to remove cocktail sticks before serving cupcakes!