I have fallen in love. One bite, and I knew that cupcakes would never be the same again. Imagine cupcakes that encapsulate the spellbinding allure of roses and the exotic spices of the east.
You will be transported to lands far away, and I’m not sure that you’ll want to return to plain old vanilla cupcakes after this! Here is the cupcake recipe I made last night, and may your taste buds and imagination be as enchanted as mine have been…
Adapted from The Joy of Baking’s, Vanilla Cupcakes
Cardamom Rose Cupcakes
1/2 cup (113 grams) unsalted butter at room temperature
2/3 cup (130 grams) sugar or sucanat
3 large eggs
1 tablespoon of rose water
1 1/2 cups (195 grams) all purpose flour
1 teaspoon ground cardamom
1 1/2 teaspoons baking powder
1 1/4 teaspoon salt
1/4 cup (60 ml.) milk
Preheat the oven to 350 degrees F. Grease or line a 12 cup muffin pan with cupcake liners.
Cream together the butter and sugar/sucanat until light and fluffy. Beat in the eggs one at a time, and then beat in the rose water. In a separate bowl, stir together the flour, baking powder, salt and cardamom. I used my mortar and pestle to crush my cardamom to a fine powder, and the smell is mesmerizing.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed. You’re done! Fill the muffin cups, making sure the batter is evenly distributed. Bake for 17-20 minutes or until a toothpick comes out clean. Be careful not to over bake or your cupcakes will be dry. Place on a wire rack to cool, and allow the cupcakes to cool completely before frosting.
I thought these were delicious even alone or drizzled with honey, but couldn’t resist frosting some. My cupcakes have a golden hue because I used sucanat instead of refined white sugar. It’s basically just sugar that hasn’t been refined and therefore retains its naturally occurring vitamins and minerals and has a pretty caramel colour. It is similar to the sugar cane products panela, jaggery and muscavado, but I find it easiest to use. I enjoy using whole foods whenever possible, and it makes me feel a bit less guilty about eating so many cupcakes… Enjoy!
(Sadly, I’m still using my phone to take pictures but hope to get my camera fixed soon!)