Preheat your oven to 350°F (175°C) and prepare cupcake tins with liners.

In a large mixing bowl, combine softened butter, vegetable oil, granulated sugar, and brown sugar. Beat until light and fluffy.

Add vanilla extract and eggs one at a time, mixing well after each addition.

Gradually mix in self-raising flour and warm milk until just combined.

Spoon the batter into the prepared cupcake liners, filling each about three-quarters full.

Gently press a gulab jamun into the center of each filled cupcake liner.

Bake for approximately 18-20 minutes or until a toothpick comes out clean.

Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

In a mixing bowl, whip double cream, icing sugar, and rose water until soft peaks form.

Once cool, pipe or spread the frosting on top, add an additional gulab jamun, and sprinkle with chopped pistachios.