Another little bit of yumminess for you here on Stories & Sweeties! :D
If you've never had anything with rosewater in it, you might be a little skeptical, but believe me, these are wonderful and the rosewater adds more of an aroma than an actual "taste" and no small bit of sophistication to a plain raspberry cupcake! As you lift the cupcake to take a bite, you get a little hint of the aroma of roses and sweet raspberries---it's a lovely cupcake experience! :)
Raspberry Rosewater Cupcakes:
For the cake:
white cake mix
3 egg whites
1/3 cup vegetable oil
1 cup water
1/2 cup raspberry preserves (seedless if you want. I use Smuckers for this)
Mix first four ingredients with an electric mixer until smooth. Add the raspberry preserves and gently fold in until incorporated but not completely blended in...you want to avoid the batter turning pink if you can. Spoon into prepared cupcake pan and bake until toothpick inserted in center comes out clean, about 15-20 minutes at 350○.
For the Frosting:
1/2 cup unsalted butter (1 stick) at room temp
1 tsp vanilla
4-5 cups confectioners sugar
1/2-1 tsp rosewater
pink food coloring
Mix together first three ingredients and 3 cups of powdered sugar until smooth. Add in additional powdered sugar 1/2 cup at a time until frosting is creamy, smooth and still a little firm if you want to pipe it. Mix in the rosewater 1/2 tsp at a time until it is enough for your tastes, and just a touch of pink food coloring.
Frost cooled cupcakes and garnish with a fresh raspberry. Eat, eat, enjoy! :D
Until next time...
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