Cherry and Rose Water Cupcakes

12-18 cupcakes

Cake:
1 box vanilla cake mix
1⅓ cups water
⅓ cup vegetable oil
3 large eggs
½ teaspoon rose water* (I use Nieson-Massey), or according to taste
½ teaspoon cherry extract
½ teaspoon vanilla extract

Frosting:
4 large egg whites
1 cup sugar
1 pinch salt
¼ teaspoon rose water*
¼ teaspoon cherry extract
¼ 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 ⅔ 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}.