Rose water has a long culinary history, specifically in Persian and Middle Eastern cuisine. Here is a recipe for baking with rose water to make some yummy cupcakes!
You can purchase rose water, or you could make your own! Here is my step by step guide to making your own rose water!
Yields approximately 24
- 2 1/4 cups flour
- 1 1/4 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons vegetable oil
- 1 stick softened unsalted butter
- 1 tablespoon vanilla extract
- 1/2 teaspoon of almond extract (optional)
- 3 large eggs
- 2 tablespoons of pure rose water (rose hydrosol). If using rose water extract, use 1 teaspoon. If the rose water is very strong, you will need a lot less than light rose water.
- Food coloring to your liking (optional)
* If you wanted to go a really easy route, you could always simply add rose water, vanilla, and almond to boxed cake mix, and subtract 2 tablespoons of water from the recipe listed on the box. There is no shame in this route!
Rose Water Buttercream Icing
- 2 cups softened unsalted butter (4 sticks). You could use half butter and half shortening if you would prefer it to be less rich.
- 4 cups powdered sugar (add more for a stiffer consistency, less for softer, this is really up to you)
- 1/4 teaspoon salt
- 1 tablespoon milk or heavy cream
- 2 tablespoons of pure rose water. If you are using rose water extract, start with 1/2 teaspoon and add more to taste. If the rose water is very strong, you will need a lot less than light rose water.
- 1 tablespoon vanilla extract
- Food coloring to your liking. I use a very small amount of pink icing coloring. Always start with very small amounts. I prefer this icing to be very pale pink.
Place softened butter in a large bowl and beat with an electric mixer on medium until it begins to appear more pale in color, even close to white.
Slowly add sugar with the speed on low to avoid blowing out of the bowl.
Once all of the sugar has been added, add the salt, milk, rose water, and vanilla, continue to beat on medium for 2 minutes, add your food coloring and beat for another 1 minute or until blended evenly.
If your buttercream is too soft, add more sugar, if it's too thick for your liking, add more milk in small amounts at a time. I prefer to use the cap on the jug for adding milk.
Preheat oven to 350 degrees
Place cupcake liners into cupcake pan.
Combine flour, sugar, baking powder and salt in a large mixing bowl and blend together with a fork.
Add the milk, vegetable oil, softened butter, vanilla extract, almond extract, rose water, and a small amount of food coloring (optional) to the dry ingredients and beat with an electric mixer on medium for 2 minutes. Scrape the sides of the bowl as needed with a spatula.
Add eggs and beat for another 2 minutes, then pour into cups.
Bake at 350 degrees until a toothpick inserted in the center, comes out clean. This takes approximately 20 minutes in my oven, which may vary from oven to oven.
Remove from oven, place on cooling racks and allow to cool completely before frosting.
Once cooled completely, frost to your liking.
Until next time...create away!