Rose Water Devils Food Cupcakes With Rose Water Buttercream Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan.
• Cream sugar and butter for cake together in a bowl with an electric mixer. Beat in eggs, one at a time, then stir in vanilla extract. Combine flour, baking powder, and salt separately, then add to mix, and cream together. Stir in half-and-half and rose water. Add a few drops of food coloring to turn pinkish (or whatever color you want). Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While cake cools, beat confectioners' sugar and butter with an electric mixer on low speed, then increase speed to medium for about 3 minutes. Add half-and-half and vanilla extract and beat for 1 minute more. Add more half-and-half if frosting is too thick. Frost cooled cake.

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
• Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
• Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, use a small offset spatula to spread cupcakes with frosting.

Steps:

• If you use unsalted butter-- add a couple shakes of table salt. It helps bind the frosting better and make it hold shape and last longer. Make sure the butter is good and soft too or else it won't mix right!
• With an electric mixer, cream the butter with 1 cup confectioners sugar and a little milk. Just enough milk that it gets the mixture to go. Beat in the rosewater.
• Keep adding confectioners sugar and milk, and beating on high, until you have a nice frosting consistency.
• Add a few drops of red food coloring to dye it pink.

Steps:

• Preheat oven to 350°. Put 18 paper baking cups in muffin pans.
• Combine all the cupcake ingredients in a bowl; beat with an electric mixer until smooth and pale, about 2-3 minutes.
• Spoon batter into the cups; bake 20 minutes.
• Remove pans from oven and cool for 5 minutes; then remove cupcakes and cool on a rack.
• Make the frosting: combine the cream cheese and powdered sugar; beat with an electric mixer until soft and creamy.
• Add in the rose water and pistachios; stir well; swirl onto the top of the cooled cupcakes.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, water, 1/2 cup wine, oil, egg whites and food color. Divide batter evenly among muffin cups (about two-thirds full).
• Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Fit #6 round tip in decorating bag (opening about 1/8 inch in diameter). Spoon raspberry jam into decorating bag. Insert tip in center of cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top.
• In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in 1/3 cup wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Garnish with raspberries.

Steps:

• On the package of devil's food cake mix, there should be directions for preparing your cupcakes. The only difference is that you are going to replace a quarter cup of the water normally used with rose water. You may adjust the amount of rose water according to preference, but the total water content of both should stay at 1 1/4 cups.
• For the frosting, in a bowl, combine butter and sugar. Beat till blended.
• Add the cream, rose water, vanilla and food coloring and beat for an additional 3 to 5 minutes or until smooth and creamy.
• Cream your cupcakes and enjoy.