Recipe: Rosewater & Vanilla Cupcakes

These rose flavored cupcakes combines the two best things about Valentine’s Day into one recipe: roses and desserts. The combination of vanilla with rosewater creates a flavor that is delicately sweet and floral, but not too overpowering while the pretty swirls of buttercream will attract the attention of any admirer.

Ingredients:

• Cupcake Ingredients:
  • 1 1/4 cup all-purpose flour
  • 1 cup sugar
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 cup sour cream
  • 1/4 cup vegetable oil
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. Talia’s Rose Water
  • 1 large egg, room temperature
  • 1/2 cup water

• Buttercream Frosting Ingredients:
  • 1/2 cup unsalted butter, room temperature
  • 1 3/4 cup powdered sugar
  • 1/4 tsp. salt
  • 1 tbsp. heavy cream
  • 1/2 tsp. vanilla extract
  • 1 tsp. Talia’s Rose Water

Instructions:

1. Preheat oven to 350°F. Place cupcake liners in a cupcake baking pan.
2. In a large mixing bowl, mix the flour, sugar, baking powder, and salt together.
3. Gently stir in the sour cream and mix until just combined.
4. Pour in the water, vanilla extract, rose water, egg, and vegetable oil. Mix to incorporate.
5. Scoop the batter into the cupcake liners until they are 2/3 full.
6. Bake for 17 minutes or until an inserted toothpick comes out clean.
7. Let cool before frosting.
8. To make the buttercream frosting, use a paddle attachment to beat the butter on medium speed for 30 seconds or until smooth. Slowly add in half of the powdered sugar and mix well. Then add in half of the heavy cream and mix again. Repeat for the remaining sugar and cream.
9. Pour in the vanilla extract, rose water, and salt. Beat on low until the ingredients are well mixed and the frosting is the desired consistency.
10. Put the frosting into a piping bag and use a frosting tip to pipe swirls onto the cooled cupcakes.

*Original recipe from Chelsweets.