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