In downtown FLG, there's this little kitchen shop aptly named Seasoned Kitchen, that stocks all sorts of specialty food items. I love stopping in there from time to time and picking myself up a little new ingredient to cook with. On one trip I purchased a small bottle of rose water, and I was so excited to use it! But, I didn't. There it sat in my pantry, waiting, and waiting, and waiting. I finally got around to baking some cupcakes and I was determined to crack open that bottle of rose water.
[Strawberry Paste]
I thought the rose water could replace the vanilla in a cupcake recipe, and I could make fresh strawberry buttercream to top them off. I baked, and frosted the cupcakes, and of course had to taste one just to ensure quality. The results were a delicately laced floral cupcake with a bright fruity note from the strawberry buttercream. The taste of these are really elegant, perfect for a bridal shower or wedding.
Rose Scented Cupcakes with Strawberry Buttercream
Adapted from Billy's Vanilla Cupcakes
Makes approximately 16 regular cupcakes
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Ingredients:
Cupcakes:
1 2/3 cups flour
1 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, softened
1 cup sugar
scant teaspoon of rose water
2 large eggs
1/2 cup milk
Frosting:
2 sticks unsalted butter, softened
3 cups powdered sugar
1/2 cup of --> Strawberry Paste:
1 lb strawberries, trimmed and washed
2 TBS sugar
2-3 TBS water
Directions:
-Preheat oven to 350F. Line cupcake pan with liners and set aside.
-Combine the flour, baking soda, and salt in a small bowl, set aside. With an electric mixer, cream the butter with the sugar for about 2 minutes until light and fluffy. Add the rose water and blend to incorporate. Add the eggs one at a time blending until just incorporated. Scrape down the sides of the bowl and add 1/2 of the flour mixture and mix to combine, then add 1/2 of the milk and mix again. Repeat with the remaining flour and milk until batter just comes together. Mix batter with a spatula to ensure everything in incorporated. Fill each cupcake liner about 2/3 full. Bake for about 12-14 minutes until lightly golden brown and cool on cooling rack.
-Strawberry paste: Place the strawberries in a blender with the sugar and pulse, add a tablespoon of water at a time if things aren't moving in the blender. At this point you can keep the puree as is, or pour it through a mesh strainer to remove the seeds. Then pour puree into a small sauce pot and cook over medium heat until most of the water evaporates and you have about half of what you started off with, you should end up with about 1/2 a cup.
-To make the frosting, cream the butter until fluffy, about 1 minute. Add the powdered sugar and strawberry puree and cream together for another 2 minutes until you have a light and fluffy frosting. You can now hand frost the cupcakes with an off-set spatula, or place the frosting into a piping bag fitted with the tip of your choice.
