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.
Paired with a Raspberry Buttercream, these cupcakes are sure to bring a romantic touch to your Valentine's Day celebration.
6 ounces Egg Whites
3/4 cup Milk
2 cups Cake Flour
1 3/4 cups Sugar
1 1/2 tablespoon Baking Powder
3/4 teaspoon Salt
13 tablespoon Unsalted Butter, at Room Temperature
3 1/2 teaspoons Rosewater
1 1/2 cups (3 sticks) Unsalted Butter, at Room Temperature
3 cups Confectioners Sugar
1 1/2 teaspoon Pure Vanilla Extract
1/4 cup Fresh Raspberries
24 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!
These cupcakes last about 5 days in a sealed container.
This Raspberry-Rosewater Cupcakes recipe is even more delicious when served with the exotic spices found in Buoncristiani 2009 Rosat Dry Rose.