Rose Water Cupcakes recipe

Many of you may not know this but Rose Water is a popular ingredient used in cooking. We’ve received many messages about the different ways Rose Water is used and one of the most popular is for cooking. Therefore, we have decided to leave a delicious Rose Water Cupcake recipe.

1/2 cup unsalted butter (softened)
3/4 cup sugar
1 egg
1 teaspoon pure vanilla extract
1 1/8 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon rose water
1/2 cup whole milk
1 cup unsalted butter (room temperature)
3 cups icing sugar (or to taste)
1 teaspoon pure vanilla extract
1 tablespoon rose water
3 drops pink food colouring

1 cup unsalted butter, room temperature
3 cups icing sugar, or to taste
1 teaspoon pure vanilla extract
1 tablespoon rose water
2-3 drops pink food colouring

Preheat oven to 325 degrees.
In the bowl of a stand mixer cream the butter and sugar. add the egg, followed by the vanilla & rosewater. Mix until light and fluffy.
In a separate bowl sift the flour, baking powder, and salt. Gradually add to stand mixer at low speed, alternating with the milk.
Divide batter evenly amongst 12 lined cupcake tins. Bake for 18 to 20 minutes, or until the top bounces back to touch. Let cool completely before frosting.
For the buttercream add butter, sugar, vanilla & rose water to the bowl of a stand mixer. Beat until frosting is light & fluffy, about 8-10 minutes. Add two to three drops of food colouring until the desired colour is reached.
Finish off by frosting each cupcake with a rose shaped swirl.