Rosewater Cupcakes + Rosé

Hello our wonderful Bite and Bubbly followers, it’s a new Monday and a new recipe for you! We are half-way through the month of June which is also the month of the rose, so we wanted to incorporate rosewater into one of our recipe’s this month. It’s also both of our birthday in the next two weeks which brings up one important thing: CAKE. This week Sarah is whipping up a sour cream vanilla cake with a rose water buttercream and as much as we are excited about rosewater it is an extremely overwhelming flavor, so we decided to cheat and just pair this beautiful, delicate, and fragrant cake with some rosé. Get it? Rose….Rosé. Enjoy!

  

Vanilla Cupcakes

¾ cup ubsalted butter, room temperature

1 ½ cups sugar

¾ cup sour cream, room temperature

1tbsp vanilla extract

6 large egg whites, room temperature

2 ½ cups all purpose flour

4 tsp baking powder

½ tsp salt

¾ cup milk, room temperature

¼ cup water, room temperature

Rose Water Buttercream

2 cups (4 sticks ) butter, room temperature

7 cups powdered sugar

½ tsp salt

3Tbsp. heavy cream

1^st vanilla

1^st rose water

To Make the Vanilla Cake: 

1. Prepare 2 cupcake pans by spraying with Pam and/or putting cupcake sheets in each spot. Preheat oven to 350°F (176°C)

2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.

3. Add sour cream and vanilla extract and mix until well combined.

4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.

6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

7. Divide the batter evenly between the cupcakes pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs.

8. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

To Make The Buttercream:

9. In a large mixer bowl, beat the butter oh high for 2 minutes and add the powdered sugar one cup at a time, add cream throughout this process. Once combined and fluffy, add rose water (DO NOT ADD TOO MUCH) and vanilla. Add   

Once your cupcakes have cooled, pipe frosting onto the top, and enjoy! Don't forget to serve your cupcakes with a generous pour of Rose!