- Preheat oven to 350°. Line 12-cup muffin pan with paper cupcake liners; set aside.
- Combine flours and baking powder in medium bowl; set aside.
- Beat 1/2 cup (1 stick) Becel® sticks with granulated sugar in large bowl with electric mixer until creamy. Beat in eggs on low speed until blended, about 2 minutes. Beat in 1/2 cup (125 mL) milk and 1 tsp. (5 mL)vanilla. Slowly beat in flour mixture just until combined, scraping sides of bowl occasionally. Evenly spoon batter into prepared pan.
- Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes. Remove cupcakes and cool completely.
- Meanwhile, beat remaining 1/2 cup (1 stick) Becel® sticks, icing sugar, remaining 2 Tbsp. (30 mL) milk and 1 tsp. (5 mL) vanilla until blended. Beat on medium-high speed, scraping sides occasionally, until light and fluffy, about 2 minutes.
- Spoon icing into piping bag fitted with 2D tip and twist end of bag to keep it closed. Pipe small dollop of icing in centre of each cupcake. In a continuous motion, pipe icing in layers of concentric circles over each cupcake to cover top and create rose effect.
Tip: Tint icing with food colouring to create coloured roses in different hues, if desired. *See nutrition information for calorie, saturated fat and sugar content.