Rosewater Cupcakes
It is no secret that I am OBSESSED with flowers – especially the ones that smell good – and so when I heard someone mention that such a thing as rosewater cupcakes existed, I just about died of excitement. They just sound lovely, and I can imagine they would be the perfect addition to any tea, shower or some other super girly get together. Interestingly enough, the recipe was not so easy to find (most of them were vegan or super healthy,which, although i am sure they are good, I wanted a more traditional version of a cupcake recipe). Finally, while browsing Nigella Lawson’s site, I found this recipe contributed by a user called Etoile. Let the experimentation begin!
Ingredients: 
1 ¾ cups flour
1 cup sugar
½ cup butter, softened
2 tsps baking powder
1/3 tsp salt
3 eggs, separated
½ cup milk
1 big generous tbsp. rosewater
Frosting
1 tbsp butter softened
2-3 cups powdered sugar or icing sugar
½-1 tsp rosewater (to taste)
1-2 tsp milk
Red food coloring (optional)
Instructions:
Preheat oven to 350 degrees and line a muffin pan
Sift the flour and baking powder together and set aside. In another bowl, cream the butter and sugar. Beat in the eggs. Add the rose water and then fold in the flour and the milk.
Pour batter into a prepared muffin tin and bake for 30-40 minutes or until slightly golden. Remove from tin and set aside on a rack to cool.
Frosting:
Mix the powdered sugar, butter and rosewater together until smooth. Add in milk slowly until you have reached a desired consistency. Add red food coloring if desired to create pink frosting. For added decoration try topping the cupcakes with candied rose petals and mint leaves! Learn how to make your own HERE.
Enjoy!
Leave a Reply