Begin by creaming together softened unsalted butter, vegetable oil, granulated sugar, and brown sugar in a large mixing bowl using an electric mixer. Beat until the mixture is light and fluffy, about 4-5 minutes.

Add in the vanilla extract, eggs, and warm milk, mixing until fully incorporated, and the batter is smooth and creamy.

Gradually sift the self-raising flour into the wet mixture. Gently fold the flour in using a spatula until just combined; be careful not to overmix.

Preheat your oven to 350°F (175°C). Place cupcake liners in a muffin tray, then add a small gulab jamun in the center of each liner.

Carefully fill each case with the cupcake batter until they are about three-quarters full. Bake for about 18-20 minutes.

Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs.

Allow the cupcakes to cool completely on a wire rack.

Whip the double cream with icing sugar and rose water until soft peaks form. Pipe or spread the whipped cream on top of the cooled cupcakes.

Garnish with extra gulab jamuns and sprinkle with chopped pistachios.

Serve fresh or chilled.