Rose And Ginger Cupcakes Recipes

ROSé WINE CUPCAKES

Steps:

• Preheat oven to 400 degrees.
• Line a cupcake pan with cupcake liners and set aside.
• In a bowl (stand mixer or batter bowl with hand mixer), whip up the butter and egg until fluffy (around 3 minutes).
• In 3 additions add the cake mix, buttermilk and rosé (beginning and ending with the cake mix).
• Divide the batter between the cupcake liners.
• Bake for 16 minutes or until done.
• Remove from oven and place on a cooling rack to cool completely.
• In a large bowl whip the butter, vegetable shortening and salt until light and fluffy, around 7 minutes.
• Add half the confectioners sugar and whip until fluffy.
• Add vanilla extract and half the heavy cream and mix until fluffy.
• Repeat the process, alternating between sugar and cream and whip up for 3 more minutes until it's light and airy.
• Add the rosé wine and food coloring and mix well.
• Decorate cupcakes with frosting and finish with sprinkles.

ROSE-AND-GINGER CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Sift together flours, ground ginger, baking powder, baking soda, and salt; set aside.
• With a mixer, cream butter and granulated sugar until pale, about 4 minutes. Beat in eggs one at a time until incorporated. Beat in flour mixture in three batches, alternating with milk, and beginning and ending with flour. Stir in candied ginger until distributed.
• Divide batter among liners, filling halfway. Bake until golden and set, about 20 minutes. Transfer tin to rack to cool for 15 minutes. Remove from tin; let cool. Store in an airtight container up to 2 days.
• Make glaze a few hours before serving (if glazed cupcakes sit out too long, they will wrinkle). Whisk milk and confectioners' sugar until smooth. Add rose water. Add a small drop of food coloring for pale pink, and stir. Immediately pour glaze on cupcakes (about 1 tablespoon each) just until flush with top of liner. Let set before decorating with sugared rose petals.

ROSE-AND-GINGER CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Sift together flours, ground ginger, baking powder, baking soda, and salt; set aside.
• With a mixer, cream butter and granulated sugar until pale, about 4 minutes. Beat in eggs one at a time until incorporated. Beat in flour mixture in three batches, alternating with milk, and beginning and ending with flour. Stir in candied ginger until distributed.
• Divide batter among liners, filling halfway. Bake until golden and set, about 20 minutes. Transfer tin to rack to cool for 15 minutes. Remove from tin; let cool. Store in an airtight container up to 2 days.
• Make glaze a few hours before serving (if glazed cupcakes sit out too long, they will wrinkle). Whisk milk and confectioners' sugar until smooth. Add rose water. Add a small drop of food coloring for pale pink, and stir. Immediately pour glaze on cupcakes (about 1 tablespoon each) just until flush with top of liner. Let set before decorating with sugared rose petals.