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Raspberry Rosewater Cupcakes

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  • Author: Delphine Fortin
  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Total Time: 1 hour 20 mins
  • Yield: 8 cupcakes 1x
  • Category: Desserts
  • Cuisine: American recipes

Delicate and flavorful, these raspberry rosewater cupcakes make a lovely treat for an afternoon tea.

Ingredients

Scale

For the cupcakes:

  • 3/4 cups + 1 Tablespoon (85g) cake flour*
  • 1/3 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pinch salt
  • 1/4 cup (55g) unsalted butter, softened at room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 egg whites, at room temperature
  • 1 teaspoon rosewater
  • 1/4 cup (60g) full-fat sour cream
  • 1/4 cup (60ml) whole milk
  • 1/3 cup French candied rose perals (confit de pétales de rose)

For the raspberry rosewater frosting:

  • 1 1/4 cup (150g) raspberries fresh or frozen
  • 1 Tablespoon sugar
  • 1/2 cup (1 stick, 115g) butter, softened
  • 4 oz (115g) cream cheese softened
  • 2 cups (200g) powdered sugar
  • 1 teaspoon rosewater

Instructions

  1. Preheat the oven to 350°F (180°C). Line a muffin pan with cupcake liners. Set aside.
  2. For the cupcakes: in a medium sized bowl, Whisk together the cake flour*, baking powder, baking soda, and salt. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together.
  4. Add the egg whites and rosewater. Beat on medium-high speed until combined. Beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed.
  5. With the mixer on low speed, add the dry ingredients until just incorporated.
  6. Slowly pour in the milk until combined. Do not overmix.
  7. Spoon the batter into the liners, filling up to 2/3 full only.
  8. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before using.
  9. In the meantime, transfer the French candied rose petals into a piping bag with a #8 or #10 metal tips.
  10. Once the cupcakes are ready, insert the tip into the top of the cupcake and push the filling into the cupcake by about 1 inch or 2.5 cm (Note that you do not need to cut a whole into a cupcake first). Squeeze about one teaspoon for each cupcake.
  11. For the raspberry rosewater frosting: in a small saucepan over medium-low heat, combine raspberry and sugar. Once berries begin to release their juices, increase heat to medium-high and stir constantly, mashing the berries with the back of your spoon as you go. Bring to a boil (still stirring constantly) and cook 6-8 minutes until mixture has reduced.
  12. Run through a strainer to remove seeds and pulp and allow to cool completely before using in frosting. Discard leftover seeds/pulp.
  13. In a medium sized bowl, cream together butter and cream cheese. Gradually add 1 cup of powdered sugar and stir until combined. Add in raspberry juice, rosewater and stir well. Add remaining sugar and beat until combined.
  14. Transfer the frosting into a piping bag and pipe on top of cooled cupcakes.

Notes

* How to make cake flour: measure 1 cup of all-purpose flour. Remove 2 Tablespoons. Mix in 2 tablespoons of cornstarch. This equals 1 cup of cake flour and you only need 3/4 cup + 1 tablespoon in the recipe, so you need to remove 1 tablespoon of this preparation before using it.

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