Rose Water and Raspberry Cupcakes

In 'Cupcakes' by Shelly Kaldunski

• Ready In: 1 hr 18 mins
• Yields: 12 cupcakes

Ingredients

• 1 1⁄4 cups all-purpose flour
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 3⁄4 cup powdered sugar
• 1⁄2 cup unsalted butter, at room temperature
• 1  tablespoon rose water
• 2  large eggs, at room temperature
• 1⁄2 cup  whole milk
• 1  pint raspberries
•  sugared petals using pale pink  rose petal (optional, Homemade Crystallised Rose Petals)

• Rose Water Glaze

• 1  cup powdered sugar, plus more as needed
• 1  tablespoon  whole milk
• 1  teaspoon rose water
• 2  drops  red food coloring

Directions

1. Position oven rack in the middle of oven; preheat oven to 350°; line a standard 12-cup muffin pan iwth paper or foil liners.
2. In a small bowl, whisk the flour, baking powder, and salt together; set aside.
3. In another bowl, with an electric mixer on med-high speed, beat the powdered sugar and butter together until light and fluffy, 2-3 minutes.
4. Add in rose water and the eggs, one at a time, beating on low speed until combined after each addition.
5. Add in the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake until lightly golden and a pick comes out clean, 15-18 minutes.
8. Let the cupcakes cool in the pan on a wire rack for 5 minutes; transfer the cupcakes to the wire rack to cool completely, about 1 hour.
9. Make the glaze--in a bowl, whisk the sugar, milk, rose water, and food coloring together until smooth; the glaze should be spreadable.
10. If too thick, whisk in additional milk a few drops at a time.
11. If too thin, whisk in additional sugar, one teaspoon at a time; use right away.
12. Spoon the glaze over the cupcakes (the glazed cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing).
13. Top each cupcake with the fresh raspberries and sugared rose petals (if using), dividing evenly, and serve.