ROSE-FLAVORED BUTTERCREAM FROSTING/ICING FOR CUPCAKES
Rosewater has the same potency as vanilla extract and can be easily subbed 1:1 in recipes that use vanilla, but has a stronger flavor. I love buttercream frosting and wanted to share this discovering by sharing my stand-by recipe fixed for making it a rose flavor. Makes enough to frost about 24 cupcakes. This is a nice change from vanilla frosting! Prep time doesn't include butter softening time.
Provided by the80srule
Categories Dessert
Time 15m
Yield 24 cupcake servings, 24 serving(s)
Number Of Ingredients 5
Steps:
- If you use unsalted butter-- add a couple shakes of table salt. It helps bind the frosting better and make it hold shape and last longer. Make sure the butter is good and soft too or else it won't mix right!
- With an electric mixer, cream the butter with 1 cup confectioners sugar and a little milk. Just enough milk that it gets the mixture to go. Beat in the rosewater.
- Keep adding confectioners sugar and milk, and beating on high, until you have a nice frosting consistency.
- Add a few drops of red food coloring to dye it pink.
ROSE WATER AND RASPBERRY CUPCAKES
Make and share this Rose Water and Raspberry Cupcakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h18m
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Position oven rack in the middle of oven; preheat oven to 350°; line a standard 12-cup muffin pan iwth paper or foil liners.
- In a small bowl, whisk the flour, baking powder, and salt together; set aside.
- In another bowl, with an electric mixer on med-high speed, beat the powdered sugar and butter together until light and fluffy, 2-3 minutes.
- Add in rose water and the eggs, one at a time, beating on low speed until combined after each addition.
- Add in the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake until lightly golden and a pick comes out clean, 15-18 minutes.
- Let the cupcakes cool in the pan on a wire rack for 5 minutes; transfer the cupcakes to the wire rack to cool completely, about 1 hour.
- Make the glaze--in a bowl, whisk the sugar, milk, rose water, and food coloring together until smooth; the glaze should be spreadable.
- If too thick, whisk in additional milk a few drops at a time.
- If too thin, whisk in additional sugar, one teaspoon at a time; use right away.
- Spoon the glaze over the cupcakes (the glazed cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing).
- Top each cupcake with the fresh raspberries and sugared rose petals (if using), dividing evenly, and serve.
Nutrition Facts : Calories 216.1, Fat 9.2, SaturatedFat 5.4, Cholesterol 56.7, Sodium 96.7, Carbohydrate 31.1, Fiber 2, Sugar 19, Protein 3.1
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