Raspberry Rosewater Cupcakes Recipe
For the Cupcakes:
2 3/4 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups sugar
8 ounces (2 sticks) unsalted butter, at room temperature
4 large eggs
2 tablespoons rosewater
1 1/2 cups milk
8 ounces fresh raspberries
For the Icing:
16 ounces cream cheese, at room temperature
4 ounces (1 stick) unsalted butter, cut into 8 pieces
Seeds of 1 vanilla bean pod
1/4 teaspoon salt
16 ounces confectioners' sugar
For the Rose Petals:
36 pesticide-free red and/or pink rose petals
2 large egg whites, lightly beaten
1 cup sugar
For the Cupcakes: Adjust oven racks to upper middle and lower middle positions and preheat oven to 350°F. Coat two 12-cup muffin tins with baking spray and line with cupcake liners.
Whisk flour, baking powder, and salt in medium bowl; set aside. With mixer fitted with paddle attachment, beat sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Add rosewater and beat just to combine.
Reduce speed to low and add flour mixture in 3 batches, alternating with milk. Mix just until combined, scraping sides and bottom of bowl with rubber spatula as needed. Fold in raspberries with rubber spatula.
Divide batter equally between prepared cupcake tins. Bake until cake tester inserted in center of cupcakes comes out clean, about 20 minutes. Transfer tins to cooling racks and cool 10 minutes in pans. Turn cupcakes directly onto racks and cool completely, about 1 hour.
For the Icing: Using whisk attachment, whip cream cheese, butter, vanilla bean seeds, and salt on medium speed until light and fluffy, about 2 minutes.
Reduce speed to low, add confectioners’ sugar, and whip until incorporated, scraping bottom and sides of bowl with rubber spatula as needed, 30 to 60 seconds. Increase speed to medium-high and continue to whip until frosting is light and fluffy, 2 to 3 minutes.
For the Rose Petals and Assembly: Dip petals, one at a time, in egg whites, gently rubbing whites all over petals with fingertips. Toss petals in sugar, shaking off excess. Arrange on cooling rack and allow to set at least 1 hour and up to overnight.
Ice cooled cupcakes and decorate with rose petals. Serve.
Two 12-cup muffin tins, 24 cupcake liners, electric mixer, rubber spatula, cooling racks
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 11g||57%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 1g||3%|
|Total Sugars 38g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|