Rose Water Devils Food Cupcakes With Rose Water Buttercream Recipes

ROSE WATER DEVIL'S FOOD CUPCAKES WITH ROSE WATER BUTTERCREAM

Steps:

• On the package of devil's food cake mix, there should be directions for preparing your cupcakes. The only difference is that you are going to replace a quarter cup of the water normally used with rose water. You may adjust the amount of rose water according to preference, but the total water content of both should stay at 1 1/4 cups.
• For the frosting, in a bowl, combine butter and sugar. Beat till blended.
• Add the cream, rose water, vanilla and food coloring and beat for an additional 3 to 5 minutes or until smooth and creamy.
• Cream your cupcakes and enjoy.

ROSE-FLAVORED BUTTERCREAM FROSTING/ICING FOR CUPCAKES

Steps:

• If you use unsalted butter-- add a couple shakes of table salt. It helps bind the frosting better and make it hold shape and last longer. Make sure the butter is good and soft too or else it won't mix right!
• With an electric mixer, cream the butter with 1 cup confectioners sugar and a little milk. Just enough milk that it gets the mixture to go. Beat in the rosewater.
• Keep adding confectioners sugar and milk, and beating on high, until you have a nice frosting consistency.
• Add a few drops of red food coloring to dye it pink.

PISTACHIO AND ROSE WATER CUPCAKES

Steps:

• Preheat oven to 350°. Put 18 paper baking cups in muffin pans.
• Combine all the cupcake ingredients in a bowl; beat with an electric mixer until smooth and pale, about 2-3 minutes.
• Spoon batter into the cups; bake 20 minutes.
• Remove pans from oven and cool for 5 minutes; then remove cupcakes and cool on a rack.
• Make the frosting: combine the cream cheese and powdered sugar; beat with an electric mixer until soft and creamy.
• Add in the rose water and pistachios; stir well; swirl onto the top of the cooled cupcakes.