Rose Cupcakes with Cardamom Buttercream

Rose Cupcakes with Cardamom Buttercream

When I started Furbaby and Foodie, I had no idea I would start to enjoy the intricacies of baking and creating fusion desserts. Neal and I have primarily spent our time in the kitchen cooking dinners and sometimes experimenting with craft cocktails. I suppose when you practice a skill everyday, new doors open up for you and sometimes even new passions.

As some of you may know, rose and cardamom are two flavors that show up frequently in Indian cuisine. Typically when I sit down to develop recipes, I write up two columns- one with Indian flavors or ingredients that I grew up with and another column of foods that are trending right now or that I recently ate and cannot stop thinking about! I match flavors that I think would blend deliciously and at times, I am unsure of the taste until it's cooked and plated. The uncertainty is my own adrenaline rush and you can imagine the euphoria when the idea becomes a hit. This recipe is a perfect example of a pleasant surprise in the kitchen. 

Rose-Cardamom-Cupcakes.jpg

Start by preheating oven to 350 degrees Fahrenheit and placing cupcake liners into pan. Make sure to use room temperature butter and eggs because this will ensure a smoother batter and the cupcakes to be fluffy! In a mixing bowl, beat your butter and sugar until fluffy and proceed to add eggs gradually. After mixing, incorporate the flour, baking powder, and salt into your bowl. Beat on a low setting until evenly combined - do not over mix! Add the liquids: milk, vanilla extract, oil, and rose water to your batter and stir appropriately. Fill the cupcake liners 2/3 full with the batter and bake for 15 minutes.

Remove the cupcakes from oven and let them cool for a few minutes. Then, place cupcakes on a cooling rack for 30 minutes. While they cool, you can now begin creating the frosting! 

For the frosting, let the butter lay out at room temperature for 1 hour to soften before blending in a mixing bowl. Beat the butter on a medium setting for 2-3 minutes until smooth. Gradually add only 2 cups of powdered sugar (you will save the other cup for later) and beat on a low setting. Toss in the vanilla paste, rose water, and milk and continue beating on low. Add the cardamom powder and blend until you have a smooth and cream consistency.

Rose Cupcakes with Cardamom Buttercream.jpg

You will notice your frosting is of a cream shade with cardamom specks. To achieve the mint green color, you will need to use liquid green coloring! When you use food coloring, this tends to thin the frosting out hence why we saved a cup of powdered sugar from the beginning of our recipe. Begin by adding three drops of coloring and mixing the frosting. You can evaluate from there if you would like to add more to make the color darker! Here is a video that demonstrates using a toothpick to subtly add color into your frosting!

*If you do not have cardamom powder at your local grocery store, use this Amazon link to order! If you do not have access to rose water at your grocery store either, you can use this Amazon link to order!*

Finish by stirring in remaining powedered sugar to thicken frosting back to its original consistency and use a piping bag to frost the cupcakes. You can refer to this video on how to frost a rose design onto your cupcakes!

Now, it's time to indulge! Enjoy the floral aromas and rich cardamom frosting for a subtly sweet dessert! 

It is impossible to have just one,
The Foodie

Rose Cupcakes with Cardamom Buttercream Frosting Yum

Prep Time: 25 minutes

Cook Time: 20 minutes

Yield: 12 cupcakes

Ingredients

  • 1 1/2 c flour
  • 3/4 tb baking powder
  • pinch of salt
  • 2 tsp vanilla extract
  • 2 tsp rose water
  • 1/2 c milk
  • amount ingredient
  • 3/4 c sugar
  • 2 eggs (room temp)
  • 1 stick butter (room temp)
  • 1 Tbs vegetable oil
  • 1 c unsalted butter
  • 3 c powdered sugar
  • 1/2 tsp vanilla paste
  • 1 Tbs milk
  • 1/2 tsp cardamon powder
  • 1/2 tsp rose water
  • green liquid food coloring
  • sugar pearls

Directions

  1. Begin by preheating oven to 350 degrees Fahrenheit and placing cupcake liners into cupcake pan.
  2. In a mixing bowl, beat your butter and sugar until fluffy and proceed to add eggs gradually. **Make sure to use room temperature butter and eggs because this will ensure a smoother batter and the cupcakes to be fluffy!**
  3. After mixing, incorporate the flour, baking powder, and salt into your bowl. Beat on a low setting until evenly combined - do not over mix!
  4. Add the liquids: milk, vanilla extract, oil, and rose water to your batter and stir appropriately.
  5. Fill the cupcake liners 2/3 full with the batter and bake for 15 minutes.
  6. Remove the cupcakes from oven and let them cool for a few minutes. Then, place cupcakes on a cooling rack for 30 minutes. While they cool, you can now begin creating the frosting!
  7. Beat 1 cup of room temperature butter on a medium setting for 2-3 minutes until smooth. Gradually add only 2 cups of powdered sugar (you will save the other cup for later) and beat on a low setting.
  8. Toss in the vanilla paste, rose water, and milk and continue beating on low. Add the cardamom powder and blend until you have a smooth and cream consistency.
  9. Add three drops of coloring and mix the frosting. Gradually add more until you get desired color.
  10. Finish by stirring in the rest of the powdered sugar to thicken frosting back to its original consistency and use a piping bag to frost the cupcakes.
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