Saturday, June 21, 2008

rosewater cupcakes.



Last week, I purchased my first ever bottle of rosewater. I felt excitement as I pulled the beautiful bottle out of my grocery bag and set it in my cupboard, just dreaming of the tasty concoctions I could create. I adore the idea of combining flowers with baking and cooking, and really, the recipes just sound lovely (Violet & Rosemary Sorbet, Lavender Fudge, Rose Salad, etc.).

After my sad first attempt at using rosewater a couple days ago, I decided yesterday that I would make something simple where the rosy taste could shine through. I remembered the Pistachio Rosewater Cupcakes recipe in Vegan Cupcakes Take Over the World, and although I was lacking pistachios, I chose to go for it anyway, sans pistachios (I am not really the hugest fan of nuts in baked goods anyway). The result was a moist and flavorful cupcake, although not overpowering at all. They were topped off with a rosewater buttercream I threw together and crystalized rose petals (which tasted like flowery candy). Delicious.

Also, I am quite in love with the photographs Alice took of the cupcakes. Putting rosewater cupcakes inside of a rose bush? A stroke of genius, I must say.





Vegan Rosewater Cupcakes: Adapted from Vegan Cupcakes Take Over the World

Ingredients:

1/2 cup vanilla or peach soy yogurt
2/3 cup soy milk
1/3 cup canola or vegetable oil
3/4 cup plus 2 tablespoons sugar
2 tablespoons rosewater
1 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Directions:

Preheat oven to 350 degrees F. Line a muffin pan with 12 cupcake liners.
In a large mixing bowl, whisk together the yogurt, soy milk, oil, sugar, and rosewater. Sift in flour, cornstarch, baking soda, baking powder, and salt. Mix until large clumps dissapear. Fill liners three-quarters of the way.
Bake 20 to 22 minutes. Transfer to a cooling rack and let cool completely before frosting.

Rosewater Buttercream

Ingredients:

1/2 cup (1 stick) soybean margarine or Earth Balance
1 tablespoon soy milk
1 teaspoon rosewater
2-3 cups powdered sugar

Directions:

Using an electric mixer, beat the margarine at medium speed until creamy. Add the soy milk, rosewater, and 2 cups of powdered sugar and beat at low-medium speed until light and fluffy. Add more powdered sugar to arrive at the consistency you prefer.

15 comments:

Jacqueline's Goodies said...

Your photographs, descriptions, and baking tales delight me! Thank you for such a lovely blog.

Bijoux said...

Rosewater excites me too! Have you ever had rosewater ice cream? It's VERY good :D Awesome blog btw!

Summer (designismine) said...

Thank you so very much!

xoxoxo.

lu-n-am said...

yum! they sound so light, yet so sweet...i find cupcakes can be really too sweet sometimes (despite them being ruefully addictive), but these sound just perfect. i will have to get my hands on some rosewater to try these out!
-Am, of lu n' am

Sara Christine said...

Oh my goodness, what a unique recipe! Those photos make me want to eat my computer screen! It's always a bit funny to taste something I'm used to smelling, but those rosey cupcakes sound simply divine. Can't wait to try out the recipe!

ps. Thanks for the e-mail. Love the blog!

Tartelette said...

That last picture just cracks me up!! Rosewater is magic in the evening, especially in a cupcake!

Auvery Eva said...

what a delightful discovery your blog is - found via flickr. I make barley buns - wheat free for me, with rose water and orange flower waters. rose water in rice pudding is nice and a wonderful turkish recipe that I've used for more than 20 years is a cornflour white sauce/blanmange whisked and whisked, which changes the texture, with additional rosewater in each bowl and toasted hazel nuts on top well chilled.
I shall enjoy looking through the blog!!

diva said...

these are adorable! i love it. they look so delicate.

Y said...

Beautiful photos! I like the sound of lavender fudge and rose salad :) Hope you will be posting more about your rosewater experiments.

Stef said...

Love the cupcake in the bush!! We are always trying to find new ways to photograph cupcakes, but that's one we've never tried!

Tarah said...

These look perfect for the summer. Your photos are amazing! <3

Katie B. said...

Gorgeous cupcakes - and I love that they appear to be offroading!! They are Delicious Adventure Cupcakes! :)

Helen said...

Oh yum, I love rosewater, although a couple of times I've over-used it - not good. I love the pic of the cupcake in the rose bush.

Alexa said...

What a gorgeous blog and post! I love rosewater. I have some in my pantry but I always forget about it until someone else does something clever with it.

dave. said...

they just came out of the oven. i ate an unfrosted one and they are outstanding. thank you, thank you. i live in the UK and one thing i learned today: cornstarch is called cornflour over here!