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RECIPES/Desserts
Cherry and Rose Water Cupcakes
A beautiful floral and tropical addition to your recipe box.
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Recommended Servings
12-18 cupcakes
COOKING
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INGREDIENTS
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.
Instructions
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}.
RECIPE FACTS

Servings: 12-18 cupcakes

Nutritional information per serving

No nutrition information available

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