Lemon Rose Scented Cupcakes | FoodsOfOurLives.com
This will be my last Cupcake of the Week so I wanted it to be a special one. I decided to stop with this series because we are coming up on the craziness of moving around here and I can feel the walls starting to close in a little on our departure. I have no idea how blogging is going to go during this time but I figured I probably shouldn’t be in the middle of a project and have to abandon it.
I decided to make something appropriate for Mother’s Day. Since people often give flowers for Mother’s Day I thought it would be fun to something with rose water which I have never used before.
Of course I didn’t want the rose flavor to be overwhelming as I feel it can sometimes get a little perfume-ee so I kept it light, maybe a little too light but thankfully that is something you can adjust to your own taste.
I used a lemon chiffon cake recipe I found at Taste of Home.com and it turned out perfectly light and spongy. It was extremely simple to make and can easily be whipped up in a rush. Seriously it was easier than a box. I didn’t even need to make any adjustments for altitude which is always fabulous!
I used my new favorite buttercream, a swiss merengue style but using whole eggs rather than just the whites and let me tell you, I could eat this buttercream all. day. long. bring in the cows because I’m eating frosting. My word, it’s amazing.
So make these for your mom for Mother’s Day this weekend – she will love them!
Lemon Rose Scented Cupcakes | FoodsOfOurLives.com
P.S. If you want to make the little fondant rose petals click here for a tutorial! Mine didn’t turn out as nice but that’s ok 🙂 It was fun!
- FOR THE CUPCAKES
- 7 eggs, separated
- 2 cups all-purpose flour
- 1½ cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- juice from one lemon
- ½ cup plain yogurt
- 2 teaspoons grated lemon peel
- 2 teaspoons vanilla extract
- ½ teaspoon cream of tartar
FOR THE FROSTING - 6 ounces white chocolate, melted
- 4 whole eggs, room temperature
- 1 cup granulated sugar
- 1 pound unsalted butter, room temperature
- 2½ teaspoons rose water
- TO MAKE THE CUPCAKES
- Preheat your oven 325˚ and prepare a cupcake pan by placing paper liners in each spot and set aside.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder and salt.
- In another mixing bowl whisk together the lemon juice, yogurt, vanilla extract and egg yolks.
- In the bowl of an electric mixer whisk the cream of tarter and egg whites together on high until stiff peaks form.
- Mix together the flour mixture and the egg yolk mixture and stir until smooth and homogenous.
- Fold in the egg whites until no more white remains.
- Scoop batter into prepared cupcake pan, I like 3 tablespoons per cupcake (yes I have a scoop!).
- Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes.
- Cool completely on a wire rack.
TO MAKE THE FROSTING - Place the bowl of an electric mixer over a pan of boiling water, add the eggs and sugar and whisk until the sugar is dissolved. Test this by rubbing a little of the mixture between your fingers, it should be smooth and no granules.
- Place the bowl on the stand and attach the whisk.
- Whisk on high for 10 minutes.
- Add the melted white chocolate and whisk to combine.
- Add the butter a couple tablespoons at a time until its all in there.
- Pour in the rose water, taste and add more if desired.
- Frost cupcakes and enjoy!
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