Rose Cupcakes

13 ingredients
5 steps

Ingredients

  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 4 tbsp (1/2 stick) butter, at room temperature
  • 1 cup granulated sugar
  • 1 None egg
  • 2 None egg whites
  • 1 cup plain yogurt
  • None None Frosted rose petals, to decorate (optional)
  • None None FOR THE ROSE ICING
  • 1 1/2 cups powdered sugar, sifted
  • 2 tsp rosewater
  • None None Pink food color

Directions

  1. 1
    Preheat the oven to 375°F. Line 14 cups of a muffin pan with paper liners. Mix flour, baking powder and baking soda in a medium bowl.
  2. 2
    Beat butter and sugar in a large bowl with electric mixer until light and fluffy. Add egg and egg whites, one at a time, beating well each addition. Fold in flour mixture alternately with yogurt. Spoon into muffin cups.
  3. 3
    Bake for 15-20 mins, until well risen, golden and a toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on a wire rack.
  4. 4
    Meanwhile, for the rose icing, combine powdered sugar, rosewater, a few drops of food color and 1 tbsp hot water. Stir until smooth and shiny. Frost cupcakes and decorate with frosted rose petals, if desired.
  5. 5
    For the frosted rose petals, whisk an egg white until foamy and brush onto rose petals (make sure they are unsprayed and safe to eat). Place petals on paper towel and dust with granulated sugar. Set aside to dry in the sun, if possible. Store in an airtight container.

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