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August 7, 2014

Rose-Scented Cupcakes

Cupcakes with icing in the shape of roses.

This fragrant cupcake recipe pairs perfectly with KORBEL Blanc de Noirs.

Rose-Scented Cupcakes

  • ½ cup unsalted butter, room temperature
  • ⅔ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp rosewater syrup,* plus more for brushing on cupcakes
  • 3 eggs
  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup milk

Frosting

  • 2 cups powdered sugar
  • ½ cup unsalted butter
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 1 tsp rosewater syrup*
  • 1 drop red food coloring

In mixing bowl, combine butter, sugar, vanilla and rosewater syrup. Beat until smooth. Add eggs one at a time, and mix until smooth. In another bowl, combine dry ingredients. Stir dry ingredients into butter mixture, and mix until smooth. Add milk, mixing until smooth. Line a 12-slot cupcake pan with papers, and divide batter among them. Bake at 350º for 12-15 minutes, just until cupcakes are baked. Remove from oven and let cool. Brush tops of cupcakes with rosewater syrup before frosting.

To make the frosting, combine butter and powdered sugar, and mix at low speed for one minute. Add vanilla, milk, rosewater syrup and food coloring. Turn mixer on high, and whip until light and airy. Frost cupcakes after they are completely cooled.

*To make syrup, bring 1 cup rosewater and 1 cup sugar to a boil, and simmer for a few minutes until all sugar is dissolved. Remove from heat and let cool before using.

Makes 12 cupcakes.

– Chef Robin Lehnhoff-McCray
Korbel Delicatessen and Market

Toast Life