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Raspberry Rosewater Cupcakes

September 18, 2014 by theeverykitchen@gmail.com 3 Comments

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Raspberry Rosewater Cupcakes with edible rose petals. Get this impressive recipe at www.mybottomlessboyfriend.com
I’m not giving into the apple and pumpkin season recipes quite yet, because… this is happening:

IMG_0504
That will mark the beginning of my fall. I hope I get to wear a warm, puffy jacket and boots and a hat. (Well, minus the hat. Curly hair + hat = disaster). Expect the apple recipes to come shortly after. Then the pumpkin ones. For now, I’m saying farewell to the last bit of raspberries. They come back into season right about now and stay in season until about tomorrow. Enough time for a quick goodbye-summer, hello-fall treat.
   Fresh raspberries from www.mybottomlessboyfriend.com
Fresh raspberries from www.mybottomlessboyfriend.com
I found this recipe on my beloved SeriousEats.com. I’m fond of rose-flavored things… at least fond of those rose-flavored French macarons from Ladurée. This is my first attempt at a rose-flavored dessert and this is kinda how my trip to Whole Foods went:

  • Me: Excuse me, is this the same rosewater that is used to flavor certain desserts?
  • Whole Foods Lady: Yes.
  • Me: This AROMATHERAPY MIST/BODY SPLASH is the same rosewater that is used in food?
  • Whole Foods Lady: Yes.
  • Me: Uh, ok.

Anyone up for some Cucumber Melon cookies? Warm Vanilla Sugar cake? Anyone?

Raspberry Rosewater Cupcakes in progress. Get this impressive recipe at www.mybottomlessboyfriend.com
These are worthy of a front-and-center glass case appearance at the best bakery in town — cause they’re absolutely beautiful. Plus, you could eat a million! (Or just one, if you haven’t yet conditioned your sweet tooth.) There’s a dense fruity layer at the bottom, it’s light and pillowy in the middle, topped with a sweet cream-cheesy frosting. And the candied rose petal adds a nice sugary crunch.

Raspberry Rosewater Cupcakes with edible rose petals. Get this impressive recipe at www.mybottomlessboyfriend.com
I took 12 to my kickball team – that’s some serious love FYI. I didn’t spend FOUR HOURS baking them for just anyone. The other half went to work in the hopes of impressing some people, but mostly because everyone’s been working so hard lately and we deserve a treat.

5 from 1 vote
Print

Raspberry Rosewater Cupcakes

Lightly adapted from Maria del Mar Sacasa's recipe at SeriousEats.com
Course Dessert
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 24 -26 cupcakes
Author Danielle Cushing

Ingredients

  • 2 3/4 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt divided
  • 2 3/4 cups sugar divided
  • 12 ounces unsalted butter 3 sticks, at room temperature, divided
  • 4 large eggs at room temperature
  • 2 tablespoons rosewater
  • 1 1/2 cups milk
  • 8 ounces fresh raspberries
  • 16 ounces cream cheese at room temperature
  • 3 teaspoons vanilla
  • 16 ounces confectioners’ sugar
  • 36 pesticide-free red and/or pink rose petals
  • 2 egg whites lightly beaten

Instructions

  1. For the Cupcakes: Adjust oven rack to middle position and preheat oven to 350°F. Coat muffin tins with baking spray and line with cupcake liners.
  2. Whisk flour, baking powder, and 1/2 teaspoon salt in medium bowl; set aside. With mixer fitted with paddle attachment, beat 1 3/4 cups sugar and 8 oz. (2 sticks) butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add 4 whole eggs, one at a time, beating well after each addition. Add rosewater and beat just to combine.
  3. 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.
  4. Divide batter equally between prepared cupcake tins, until about 3/4 full. 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 (they will be upside down) and cool completely, about 1 hour.
  5. For the Icing: Using whisk attachment, whip cream cheese, 4 oz. (1 stick) butter, vanilla, and 1/4 teaspoon salt on medium speed until light and fluffy, about 2 minutes.
  6. 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.
  7. For the Rose Petals and Assembly: Dip petals, one at a time, in 2 lightly-beaten egg whites, gently rubbing whites all over petals with fingertips. Toss petals in the 1 cup of sugar, shaking off excess. Arrange on cooling rack and allow to set at least 1 hour and up to overnight.
  8. Ice cooled cupcakes and decorate with rose petals. Serve.

Raspberry Rosewater Cupcakes with edible rose petals. Get this impressive recipe at www.mybottomlessboyfriend.com
Update: My rating is 5/5 stars. Ben’s rating is 4.5/5 stars. He deducted 1/4 point for not being peanut butter and chocolate and 1/4 point for having a girly pink rose on top.

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Filed Under: cake, dessert Tagged With: raspberry, rose petals, rosewater

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Comments

  1. Keleigh

    September 20, 2014 at 2:56 pm

    I’ve never used rosewater before, and I would have totally asked the same questions! Who knew body mist could taste so good?!

    Reply
  2. Danielle

    September 21, 2014 at 10:48 pm

    5 stars
    Haha, I know, weird!!! But so tasty!

    Reply

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About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

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