Mix the rosewater with the milk in a Pyrex measuring cup, then add the eggs and whisk together by hand.
Pour three-quarters of the milk-rosewater-egg mixture into the dry ingredients, and mix on a low speed to combine.
Once the milk mixture has just been incorporated into the flour mixture, use a rubber spatula to scrape down the sides of the bowl, and add the remaining milk mixture. Mix on a medium speed until all the ingredients are incorporated and the batter is smooth once again.
Divide the batter between the muffin cases, filling each case until two-thirds full. Pop in the oven and bake for 18 - 20 minutes, or until well risen and the cupcake tops are golden and bounce back when touched.
Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely. When the cupcakes are cold, spoon the Rose Buttercream Frosting (recipe follows) on top.
Mix the rosewater with the milk in a small ramekin, and, keeping the whisk/freestanding mixer still running, slowly pour into the sugar-butter mixture. Once added, increase the whisk/mixer speed to high and continue beating until light and fluffy (at least 5 minutes).
Rosewater can be found in herb shops, specialty baking shops, or most easily, the Asian/Indian section of a major supermarket. I used Nielsen-Massey rosewater that I found at my local New Seasons.
All spoon measurements are level and unsifted, unless otherwise specified. To level the ingredients, take the back of a knife and run it across the top of the measuring cup until the excess ingredients are scraped off.
After adding the rosewater/milk/egg mixture to the flour mixture, don’t overbeat as this will overwork the flour and make the cake dense — simply beat until the milk and eggs have just been incorporated. In my opinion, making sure you don’t overbeat the batter is one of the hardest parts about baking.
I like to use a 1-tablespoon sized cookie scoop to divide the cupcake batter evenly between cupcake cases. For this recipe, I put 2 tablespoons of cupcake batter in each case.
Do not open your oven until at least the minimum time recommended has passed. Too much cold air coming from a frequently opened oven door causes irregular oven temperatures, which then affect the baking process.
Specifically for the Rose Buttercream Frosting: the longer you beat the frosting, the fluffier and lighter it becomes. I recommend a beating time of at least 5 minutes.
Again, to ensure consistency, I like to use a 1 tablespoon-sized cookie scoop to measure out 1 tablespoon of frosting for each cupcake.
Frost your cupcakes immediately after you have made the frosting. If you let the frosting sit out too long, it will start to crust and you will have a hard time frosting your cupcakes. However, make sure your cupcakes are cooled completely before frosting, or they will get soggy.
To decorate my cupcakes, I divided the frosting into three different bowls. I added a couple drops of pink food coloring to one bowl, a couple drops of purple food coloring in another, and left one bowl white. I then piped the rosettes you see in the picture.
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