Raspberry Rosewater Cupcakes
- Baking spray
- 2 3/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 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
- 4 ounces (1 stick) unsalted butter, cut into 8 pieces
- Seeds of 1 vanilla bean pod
- 1/4 teaspoon salt
- 16 ounces confectioners’ sugar
- 36 pesticide-free red and/or pink rose petals
- 2 egg whites, lightly beaten
- 1 cup sugar
- Produce
- Raspberries, fresh (8 ounces)
- Cooking & Baking
- Baking powder (1 1/2 teaspoons)
- Baking spray (1)
- Cake flour (2 3/4 cups)
- Confectioners’ sugar (16 ounces)
- Salt (3/4 teaspoon)
- Sugar (2 3/4 cups)
- Vanilla bean, Seeds of (1)
- Drinks
- Rosewater (2 tablespoons)
- Dairy
- 4 ounces (1 stick) unsalted butter, unsalted (8 cut into pieces)
- Butter, unsalted (8 ounces)
- Cream cheese (16 ounces)
- Milk (1 1/2 cups)
- Refrigerated
- Egg whites (2)
- Eggs, large (4)
- Beer, Wine & Liquor
- Red and/or pink rose petals, pesticide-free (36)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
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Recipe Stats
Published February 7, 2012 (1 year ago).
74 people saved this recipe.
