Rosewater Cupcakes
Rosewater cupcakes are a special and elegant dessert, made truly unique by the delicate aroma of rosewater. The use of rosewater in sweets has long been popular in the Middle East and India, adding a pleasant, floral taste to cakes and desserts. This cupcake is perfect for romantic occasions, weddings, or a special afternoon tea. The soft mascarpone cream and edible rose petals not only make it beautiful, but irresistibly delicious.
Ingredients for this recipe
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Preparation Steps
1
Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
2
In a bowl, whisk together the flour, baking powder, and salt.
3
In another bowl, cream together the softened butter and sugar until light and fluffy.
4
Add the eggs one at a time, then stir in the vanilla extract and rosewater.
5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
6
Mix until just combined, then fill the muffin liners about three-quarters full.
7
Bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8
Let the cupcakes cool completely on a wire rack before frosting.
9
For the frosting, whip the heavy cream until stiff peaks form. Add the mascarpone cheese, powdered sugar, and a little rosewater, and continue to whip until smooth and creamy.
10
Pipe the frosting onto the cupcakes using a piping bag, and decorate with edible rose petals.
