Raspberry Rosewater Cupcakes
The recipe Raspberry Rosewater Cupcakes can be made in around 2 hours. One serving contains 285 calories, 5g of protein, and 12g of fat. This recipe serves 24 and costs 86 cents per serving. It is brought to you by Serious Eats. 482 people have made this recipe and would make it again. Several people really liked this American dish. If you have salt, raspberries, cream cheese, and a few other ingredients on hand, you can make it. Overall, this recipe earns a rather bad spoonacular score of 18%. If you like this recipe, take a look at these similar recipes: Raspberry Rosewater Smoothie, Rosewater-Pistachio Cupcakes, and Raspberry Cream Scones with Rosewater Glaze.
Servings: 24
Ingredients:
1 1/2 teaspoons baking powder
2 3/4 cups cake flour
16 ounces confectioners' sugar
16 ounces cream cheese, at room temperature
2 egg whites, lightly beaten
4 large eggs, at room temperature
1 1/2 cups milk
8 ounces fresh raspberries
36 pesticide-free red and/or pink rose petals
2 tablespoons rosewater
1/4 teaspoon salt
1 cup sugar
4 ounces (1 stick) unsalted butter, cut into 8 pieces
Seeds of 1 vanilla bean pod
Equipment:
muffin liners
muffin tray
oven
whisk
bowl
spatula
wire rack
Cooking instruction summary:
Procedures 1 For the Cupcakes: Adjust oven racks to upper middle and lower middle positions and preheat oven to 350°F. Coat two 12-cup muffin tins with baking spray and line with cupcake liners. 2 Whisk flour, baking powder, and salt in medium bowl; set aside. With mixer fitted with paddle attachment, beat sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add 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. 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 and cool completely, about 1 hour. 5 For the Icing: Using whisk attachment, whip cream cheese, butter, vanilla bean seeds, and 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 egg whites, gently rubbing whites all over petals with fingertips. Toss petals in 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.
Step by step:
1. 1
2. For the Cupcakes: Adjust oven racks to upper middle and lower middle positions and preheat oven to 350°F. Coat two 12-cup muffin tins with baking spray and line with cupcake liners.
3. 2
4. Whisk flour, baking powder, and salt in medium bowl; set aside. With mixer fitted with paddle attachment, beat sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes.
5. Add eggs, one at a time, beating well after each addition.
6. Add rosewater and beat just to combine.
7. 3
8. Reduce speed to low and add flour mixture in 3 batches, alternating with milk.
9. Mix just until combined, scraping sides and bottom of bowl with rubber spatula as needed. Fold in raspberries with rubber spatula.
10. 4
11. Divide batter equally between prepared cupcake tins.
12. Bake until cake tester inserted in center of cupcakes comes out clean, about 20 minutes.
13. Transfer tins to cooling racks and cool 10 minutes in pans. Turn cupcakes directly onto racks and cool completely, about 1 hour.
14. 5
15. For the Icing: Using whisk attachment, whip cream cheese, butter, vanilla bean seeds, and salt on medium speed until light and fluffy, about 2 minutes.
16. 6
17. 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.
18. 7
19. For the Rose Petals and Assembly: Dip petals, one at a time, in egg whites, gently rubbing whites all over petals with fingertips. Toss petals in sugar, shaking off excess. Arrange on cooling rack and allow to set at least 1 hour and up to overnight.
20. 8
21. Ice cooled cupcakes and decorate with rose petals.
22. Serve.
Nutrition Information:
covered percent of daily need
