Pink Rose Cupcakes

Delicate pink rose cupcakes with a hint of rosewater flavor and a beautifully piped rose frosting. Perfect for special occasions or a delightful treat!

Ingredients:

• 1 1/2 cups all-purpose flour
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• 1 1/2 tsp baking powder
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• 1/4 tsp salt
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• 1/2 cup unsalted butter, softened
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• 1 cup granulated sugar
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• 2 large eggs
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• 1 tsp vanilla extract
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• 1/2 cup whole milk
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• 2-3 drops pink food coloring
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• 1/2 tsp rose extract
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• For the rose frosting:
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• 1/2 cup unsalted butter, softened
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• 2 cups powdered sugar
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• 2-3 tbsp milk
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• 1 tsp rose water
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• Pink food coloring
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• Edible rose petals for decoration
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Instructions:

Preheat your oven to 350F 175C and line a cupcake tin with paper liners

In a bowl, whisk together the flour, baking powder, and salt

Set aside

In another bowl, cream the softened butter and granulated sugar until light and fluffy

Add the eggs, one at a time, mixing well after each addition

Stir in the vanilla extract

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture

Mix until just combined

Add the pink food coloring and rose extract, and mix until the batter turns a pale pink color

Divide the batter evenly among the cupcake liners, filling each about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely

For the rose frosting, beat the softened butter until creamy, then gradually add powdered sugar, milk, rose water, and a few drops of pink food coloring

Beat until smooth and fluffy

Once the cupcakes are completely cool, pipe the rose frosting onto each cupcake using a piping bag and a star tip

Decorate with edible rose petals and serve