Rosewater Cupcakes

11/09/2011

 
Rosewater is one of my favorites ever since I tasted rose macarons in Bizu. I searched the internet what flavoring they used and they use Rosewater to flavor them.

I googled the internet and found a basic vanilla cupcake recipe from Williams Sonoma and it's just so yummy! Just simply replace your vanilla extract with Rosewater and this delicate tasting cupcakes is perfect for afternoon tea with your friends! (Read On by clicking Read More -->)
INGREDIENTS:

So you can plan accordingly:
*The cupcake recipe yields 12

  • 1 1/4 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup sugar
  • 6 Tbs. (3/4 stick) unsalted butter, at room temperature
  • 1 whole egg plus 1 egg white, at room temperature
  • 1 Tsp. vanilla extract (Replace with 1 TBSP of Rosewater)
  • 1/2 cup milk
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1. In a bowl, whisk together the flour, baking powder and salt. Set aside.

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2. In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, about 2-3 minutes. (I use Kitchen Aid because it's very powerful it can easily beat thick batters.) 

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3. If your eggs are fresh from the refrigerator and is very cold,  give the eggs a hot bath for 1 minute and then submerge in cold tap water immediately. 

Reduce the speed to low and add the whole egg and egg white one at a time, beating well after each addition, then beat in the Rosewater.

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4. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating until just combined; scrape down the sides of the bowl as needed.

Increase the speed to medium-high and beat just until no traces of flour remain, about 30 secons. Do not over beat.

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5. Divide the batter evenly among the prepared muffin cups, filling each 1 ice cream scoop full.

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6. 
Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. 

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7. 
Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.

Frost them any way you want and with whatever icing flavor you want! I personally love frosting them with flour icing. I will post the recipe here as soon as I make a fresh batch of cupcakes to frost with it.

But for now, I frosted my cupcakes with Nutella. Just plain nutella and white sprinkles. I was going to bring them to my mom's house to let her taste the cupcakes so I needed something fast to frost it with. The nutella worked great!
 


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