Post by Deleted on Feb 7, 2016 16:35:35 GMT -6
Raspberry Rosewater Cupcakes
Paired with a Raspberry Buttercream, these cupcakes are sure to bring a
romantic touch to your Valentine's Day celebration.
One of the most popular flowers given on Valentine's Day is
the rose. They're beautiful and romantic, and always make girls smile. So,
what
could be better than incorporating this romantic flower into your
Valentine's
Day cupcakes? These fluffy, white cupcakes are filled with Rosewater.
Rosewater
is a flavoring made from the petals of the roses. It has a great aromatic
flavor that works really well in baked goods. These cupcakes last about 5
days
in a sealed container.
Rosewater Cupcakes:
6 ounces Egg Whites3/4 cup Milk2 cups Cake Flour1 3/4 cups Sugar1 1/2
tablespoon Baking
Powder3/4 teaspoon Salt13 tablespoon Unsalted
Butter, at Room Temperature3 1/2 teaspoons Rosewater
Raspberry Buttercream:
1 1/2 cups (3 sticks)
Unsalted Butter, at Room Temperature3 cups Confectioners SugarPinch Salt1
1/2 teaspoon Pure Vanilla
Extract1/4 cup Fresh Raspberries24 Raspberries, to top the
cupcakes
To make the rosewater cupcakes, preheat the oven to 350 degrees
F. Line 2 cupcake pans with baking liners, set aside until needed.
In a small bowl, whisk together the egg whites and 1/4 cup of
milk. Set aside.
In the bowl of a stand mixer, stir together the cake flour,
sugar, baking powder, and salt. Add the butter and the remaining 1/2-cup of
milk and beat until fully incorporated. With the mixer running on low,
slowly
add the egg white mixture in three additions. Mix until the batter is
smooth.
Stir in the rosewater.
Using an ice cream scoop, divide the batter among the prepared
cupcake liners, filling the liners half way.
Bake the cupcakes until a toothpick inserted into a few of the
cupcakes comes out clean, about 20-25 minutes. Allow the cupcakes to cool in
the pan for 2 minutes and then transfer to a cooling rack to cool
completely.
While the cupcakes are cooling, make the raspberry buttercream.
Cream the butter in the bowl of stand mixer fitted with the whisk attachment
until light and fluffy, about 5 minutes. Add the confectioners sugar and
salt
and mix (gradually increasing in speed) until the sugar is fully
incorporated,
about 5 minutes. You may need to stop the mixer and scrape down the sides of
the bowl a couple times.
Add the vanilla and fresh raspberries and whisk until the
buttercream is light and fluffy, about 3 minutes.
To frost the cupcakes, place the buttercream in a piping bag
fitted with a large closed star tip. Hold the piping bag directly on top of
one
cupcake and pipe in a small back-and-forth motion to create a ruffle design.
Repeat with the remaining cupcakes. Place on raspberry on top of each
cupcake.
Serve and enjoy!
Makes 24
Paired with a Raspberry Buttercream, these cupcakes are sure to bring a
romantic touch to your Valentine's Day celebration.
One of the most popular flowers given on Valentine's Day is
the rose. They're beautiful and romantic, and always make girls smile. So,
what
could be better than incorporating this romantic flower into your
Valentine's
Day cupcakes? These fluffy, white cupcakes are filled with Rosewater.
Rosewater
is a flavoring made from the petals of the roses. It has a great aromatic
flavor that works really well in baked goods. These cupcakes last about 5
days
in a sealed container.
Rosewater Cupcakes:
6 ounces Egg Whites3/4 cup Milk2 cups Cake Flour1 3/4 cups Sugar1 1/2
tablespoon Baking
Powder3/4 teaspoon Salt13 tablespoon Unsalted
Butter, at Room Temperature3 1/2 teaspoons Rosewater
Raspberry Buttercream:
1 1/2 cups (3 sticks)
Unsalted Butter, at Room Temperature3 cups Confectioners SugarPinch Salt1
1/2 teaspoon Pure Vanilla
Extract1/4 cup Fresh Raspberries24 Raspberries, to top the
cupcakes
To make the rosewater cupcakes, preheat the oven to 350 degrees
F. Line 2 cupcake pans with baking liners, set aside until needed.
In a small bowl, whisk together the egg whites and 1/4 cup of
milk. Set aside.
In the bowl of a stand mixer, stir together the cake flour,
sugar, baking powder, and salt. Add the butter and the remaining 1/2-cup of
milk and beat until fully incorporated. With the mixer running on low,
slowly
add the egg white mixture in three additions. Mix until the batter is
smooth.
Stir in the rosewater.
Using an ice cream scoop, divide the batter among the prepared
cupcake liners, filling the liners half way.
Bake the cupcakes until a toothpick inserted into a few of the
cupcakes comes out clean, about 20-25 minutes. Allow the cupcakes to cool in
the pan for 2 minutes and then transfer to a cooling rack to cool
completely.
While the cupcakes are cooling, make the raspberry buttercream.
Cream the butter in the bowl of stand mixer fitted with the whisk attachment
until light and fluffy, about 5 minutes. Add the confectioners sugar and
salt
and mix (gradually increasing in speed) until the sugar is fully
incorporated,
about 5 minutes. You may need to stop the mixer and scrape down the sides of
the bowl a couple times.
Add the vanilla and fresh raspberries and whisk until the
buttercream is light and fluffy, about 3 minutes.
To frost the cupcakes, place the buttercream in a piping bag
fitted with a large closed star tip. Hold the piping bag directly on top of
one
cupcake and pipe in a small back-and-forth motion to create a ruffle design.
Repeat with the remaining cupcakes. Place on raspberry on top of each
cupcake.
Serve and enjoy!
Makes 24
