Rose Cupcakes

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• Rose Cupcakes with Light Raspberry Cream and Raspberry Jam Filling
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rose cupcakes with raspberry cream and raspberry jam filling

Yield: 12 cupcakes

Ingredients:

90 g unsalted butter
3/4 c sugar
3 eggs
1 1/4 c all purpose flour
3/8 t baking soda
3/8 t salt
144 ml milk
1 1/2 t vinegar
15-20 ml rosewater
red food coloring

Procedure:

• Mix the milk and vinegar, then set aside. This is your liquid ingredients.
• Mix the flour, baking soda and salt, then set aside. This is your dry ingredients
• Cream the butter and sugar until light and fluffy.
• Mix in the eggs one at a time making sure each egg is well incorporated with the creamed butter before adding the next.
• Add a third of your dry ingredients; mix until well combined.
• Add half of your liquid ingredients; mix until well combined.
• Add another third of your dry ingredients; mix until well combined.
• Add the last half of your liquid ingredients; mix until well combined.
• Add the last third of your dry ingredients; mix until well combined.
• Lastly, mix in your rosewater, and enough red food coloring to give your cupcakes a nice pink blush.
• Line your muffin pan with cupcake liners, then divide the cupcake batter equally among the 12 cups.
• Bake on a 350 F preheated oven for 20-25 minutes.

Bon appétit, 

Charlotte