Persian Rose Cupcakes for Valentine’s Day

A while back I bought a bottle of rosewater from the Middle Eastern market as a sort of Iron Chef challenge to myself.  

I recently found it hanging out in my cupboard and I was inspired to create something for Valentine’s Day.  


I found a rather complicated cake recipe on Epicurious that called for cardamom and rosewater, but turned to a tried and true Betty Crocker recipe for white cake instead.  


These cupcakes are ovo-veg friendly, and call for whites from 4 farm-fresh eggs.  (As you know, I get mine from pet hens.)  This could be veganized using Ener-G or flax eggs.


The orange peel, cardamom, and rosewater are perfectly balanced in the cake, and the extra helping of rosewater in the icing polishes it off.  It’s absolutely worth making, and I promise it will wow students, guests, family, and sweethearts alike with its curiously charming taste and notes of light, happy spice.



Cake
2 cups all-purpose flour
1 1/2 cups sugar
3 1/2 tsp baking powder
1 tsp salt
1/2 cup shortening
1 cup almond milk
4 egg whites
2-3 tbs rosewater
1-2 tsp grated orange peel
1/4 tsp ground cardamom

Beat flour, sugar, baking powder, salt, shortening, milk, rosewater, orange peel, and cardamom until smooth.  Pour into lined cupcake tin and bake at 350 F for 35-40 minutes.

Makes 1 1/2 dozen cupcakes.

Frosting
6 cups powdered sugar
1/4 cup melted Earth Balance
2 tsp rosewater
2 tbs almond milk

Blend until smooth, adding milk to thin and powdered sugar to thicken (as necessary).  Color red or pink with all-natural dyes.

Suggested Garnishes
unsweetened coconut flakes
chopped almonds soaked in rose water
dried red currants

red and pink candies

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