Preheat oven to 180°C/fan 160°C/gas mark 4. Place 12 cupcake cases in a muffin tin and leave to one side. To 130ml whole milk add 1 tsp concentrated lemon juice, leave to stand for 5 minutes to allow the milk to curdle.
In a large bowl, add the sugar and oil and whisk for 2 - 3 minutes, until well combined. Crack in the eggs one by one, followed by the rose water and beat till smooth. Sift in the self raising flour and the baking powder, mix until well combined. Slowly add the curdled milk, until a smooth runny batter is formed.
Pour the batter evenly into the 12 cupcake cases, using a 1/4 size measuring cup helps distribute the batter evenly. Bake for 15 - 20 minutes until the cupcakes are risen and a skewer comes out clean when inserted. Transfer to a cooling rack and leave to cool completely.
In a small bowl prepare the whipped cream, ensure the cream is chilled and if possible the bowl and whisk are chilled too as this helps the cream whip faster. Add sugar to the double cream, whisk until soft peaks form, avoid over whipping.
Separate the sunflower seeds from the pumpkin seeds and place on a plate. Spray the sunflower seeds using the pink glitter spray, use a spoon to help coat them evenly. Reserve the seeds to one side, along with the pumpkin seeds and freeze dried raspberries until needed.
Spoon the whipped cream over the cupcakes and smooth out the edges. Using tweezers tear a small piece of gold leaf and push down onto the centre of the cream, place gently on top. Lastly sprinkle the freeze dried raspberries, pumpkin and sunflower seeds over the top.