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Cherry and Rose Water Cupcakes


12-18 cupcakes


Cake: 1 box vanilla cake mix 1 1/3 cups water 1/3 cup vegetable oil 3 large eggs 1/2 teaspoon rose water* (I use Nieson-Massey), or according to taste 1/2 teaspoon cherry extract 1/2 teaspoon vanilla extract Frosting: 4 large egg whites 1 cup sugar 1 pinch salt 1/4 teaspoon rose water* 1/4 teaspoon cherry extract 1/4 vanilla extract *Rose Water can be strong, so be sure to taste before baking. Might want to add more.


1. Preheat oven to 350 degrees F and line a muffin pan with liners. 2. Using an electric mixer, blend all ingredients, then spoon batter into cupcake liners and fill each 2/3 full. 3.Bake for 16-18 minutes until slightly golden, then allow to cool on a wire rack. While cupcakes are cooling, mix Frosting. Frosting: 1.Place all ingredients except the extracts into a bowl which you can place over a pot of simmering water. 2.{You could use a double boiler here instead}. 3.Whisk the egg white mixture constantly over simmering water until the sugar dissolves and the mixture is hot to the touch. {It takes around 5 minutes}. 4.Pour the mixture into a bigger bowl and beat with an electric mixer for 3 minutes. {Add the extracts while beating}.