Ingredients to make 12 regular cupcakes
8 tablespoons {1 stick} unsalted butter, at room temperature
1 cup plus 2 tablespoons sugar
2 large eggs
1 cup self-rising flour
3/4 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon rosewater or to taste
1/2 cup 2% reduced fat milk, at room temperature
To decorate
1 batch of Vanilla Buttercream Frosting {recipe to follow at bottom of post}
ROSEWATER CUPCAKE RECIPE
Preheat the oven to 350 degrees F and line a 12-cup muffin pan with cupcake liners.
In a large mixing bowl, cream the butter and sugar until the mixture is pale & smooth, which should take 3-5 minutes using an electric hand mixture. Add the eggs, one at a time, mixing well after each addition.
Sift the two flours together into a separate bowl. Mix a little of the rosewater with the milk and test it: rosewater varies in quality and strength, so taste the mixure and adjust the amount you add accordingly. Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the milk and beat again. Repeat the steps until all the flour and milk have been added.
Carefully spoon the mixture into the cups, filling them about 2/3 full. Bake in the oven for about 25 minutes {could be less, depending on your oven}, until slightly raised and golden brown. To check they are cooked, insert a wooden skewer in the center of one the cupcakes - it should come out clean.
Remove from the oven and leave the cupcakes in the pan for about 10 minutes before carefully placing on a wire rack to cool. Once they are completely cool, frost with vanilla buttercream {recipe to follow}.
VANILLA BUTTERCREAM RECIPE
Makes enough to frost 15-20 regular or about 60 mini cupcakes
8 tablespoons unsalted butter, at room temperature.
1/4 cup 2% reduced-fat milk, at room temperature.
{Note: for my cupcakes, I used organic unsweetened soy milk in a carton that I bought at Trader Joe's}
1 teaspoon pure vanilla extract
5 cups confectioners' sugar, sifted
Food coloring {Note: I used Wilton Pink Gel Icing Color that can be purchased at Michael's}
In a large mixing bowl, beat the butter, milk, vanilla extract, and half the confectioners' sugar until smooth - this can take several minutes with an electric hand mixer. Gradually add the remainder of the confectioners' sugar and beat again untl the buttercream is smooth and creamy.
If you want to color your buttercream, always start with ONE drop of coloring at a time and beat thoroughly after each drop.
NOTE: When I baked these cupcakes, I only used HALF the frosting recipe and only needed 2 small drops of pink food coloring to attain the pale pink hue.
To decorate
Pastry Bag {I used the disposable plastic icing bags that can be purchased at Michael's}
2D Icing Tip {I did not use a coupler with my icing tip. I just cut the tip of the plastic bag to fit the 2D tip}
To achieve the rose petal look, just hold your piping bag at a 90 degree angle from your cupcake. Start at the center and make dollop, and then swirl your tip and make about 3 circles around and it should make the "rose petals" shape.
Storing your cupcakes & frosting: For these particular recipes, both the cupcakes and frosting can be stored in an airtight container at room temperature for up to 3 days. I do not recommend storing them in the fridge. I left mine out for 2 days, and they still tasted great! This is good because you can make these cupcakes in advance for parties.
IMPORTANT TIPS:
Working with Rosewater: Try to buy a good quality brand! If you happen to get a cheaper variety, the rosewater will be more diluted where you will have to add much more than 1/2 teaspoon in order to notice the flavor, which may alter the overall taste of your cupcake. The one I bought at Whole Foods was quite diluted. I've had better brands in the past from ethnic markets {I initially bought mine at our local Persian market}. I believe Williams-Sonoma carries some, but I don't know the quality of it.
Troubleshooting: If your frosting ends up being too runny because of the additional amount of rosewater you put in, just add more confectioners' sugar and continue to beat until it is the correct consistency {not too runny or not too thick}.
Keeping your ingredients at Room Temperature: This is important so that your ingredients cream together evenly. I learned this the hard way many, many years ago when I first started baking.
Check your oven: Many ovens vary with hot spots and cold spots. So even if the recipe calls for 25 minutes, be sure to check a few minutes before and then every minute after until you know exactly how your oven works. Mine for example gets VERY hot, and I end up having to remove my baked items out of the oven earlier.
Where to buy: All the ingredients like the pastry bags {disposable or washable}, 2D Icing Tip, Wilton Pink Icing Color, etc. can be found at Michael's or any store that carries bakeware items.
Additional Info
I first started working with rosewater a few years ago when I found a Vegan Rosewater Cupcake recipe from one of my favorite Vegan Cupcake books, "Vegan Cupcakes Take Over The World."
2 years ago, I came across another favorite cupcake book called "Cupcakes from the Primrose Bakery."
The recipe for the Rosewater Cupcakes & Vanilla Buttercream Recipe can be found in this cookbook in case you are interested.
Well I hope this helps. Feel free to message me should you have any questions! Happy Baking!!! :)
