Rose wa­ter cup­cakes

Makes 2 dozen Prep/bak­ing 1 hour

Taste & Flavors - - DESSERT - By Mar­i­lyn Bas­bous Marly’s Good­ies

IN­GRE­DI­ENTS

For the cup­cakes • 2 cups all-pur­pose flour • 1 cup su­gar • 1 cup but­ter • 4 large eggs • 1 tbsp bak­ing pow­der • 3 tsp vanilla ex­tract • 2 tbsp whole milk • ½ tsp salt • 1 tsp rose wa­ter For the frost­ing • ¾ cup (1.5 sticks) un­salted but­ter,

soft­ened • 2 tsp rose wa­ter syrup • 4 cups pow­dered su­gar • 1 whole vanilla bean • 1 tsp vanilla ex­tract • 2-3 tbsp heavy cream

PREPA­RA­TION

Pre­heat oven to 180°C and line a muf­fin pan with lin­ers. For the cake Us­ing an elec­tric mixer, beat but­ter and su­gar un­til light and fluffy. Add eggs one at a time, mix­ing in be­tween each. Add flour, bak­ing pow­der, salt, and ex­tract and mix un­til just com­bined. Add milk, vegetable oil, and splash of rose­wa­ter and mix un­til just com­bined. Spoon bat­ter into cup­cake lin­ers and fill each 2/3 full. Bake for 16-18 min­utes un­til slightly golden, then al­low to cool on a wire rack. For the but­ter­cream Beat but­ter and pow­der su­gar un­til light and fluffy with hand­held beat­ers. Add vanilla bean, vanilla ex­tract, and rose wa­ter and mix. Slowly add heavy cream un­til de­sired con­sis­tency is reached. Use a pip­ing bag to pipe ic­ing onto cool cup­cakes.

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