Raspberry Rosewater Cupcakes

Votes: 1

Photo of the dish: Ryan Dausch

Time: 2 hours.
Complexity: average
Quantity: 12 cupcakes

Raspberry cupcakes with rose water - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For cupcakes:

1 and 1/3 cups premium wheat flour
1/2 tsp baking powder
1/2 teaspoon baking soda
1/2 tsp salt
110 g (6 tbsp) melted butter
3/4 cup sugar
1/2 cup sour cream
2 large eggs
1 tsp vanilla extract

For the filling:

2 cups of raspberries
1 tbsp and 1 tbsp water
2/3 cup sugar
1.5 tsp cornstarch
1/2 tsp rose water (aqueous solution of rose essential oil components)

For the cream:

1 cup of sugar
3 egg whites
220 g (12 tbsp) butter at room temperature
3/4 - 1 teaspoon rose water
Crystallized sugar for decoration

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, sour cream, starch, vanilla extract, raspberry

Cooking the dish according to the recipe:

Make the cupcakes: Preheat the oven to 175°C. Line 12 muffin tins with parchment paper. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In a large bowl, whisk together the melted butter, sugar, sour cream, eggs, and vanilla. Fold in the flour mixture.
Fill each muffin tin about two-thirds full with batter. Bake in the oven for 18-20 minutes. Let cool in the turned-off oven for 5 minutes, then remove and let cool completely.

Meanwhile, prepare the filling: In a medium saucepan, combine the raspberries, 1 cup water, and sugar, stirring occasionally, and bring to a boil. Reduce heat and simmer for 15 minutes, until the mixture has reduced by half.

In a small bowl, combine cornstarch, rose water, and a tablespoon of water. Add the mixture to the saucepan with the raspberries and cook, stirring, for another 2-3 minutes. Strain the sauce through a sieve and let it cool for 20 minutes.
Meanwhile, prepare the cream: In a bowl, thoroughly beat the egg whites with sugar. Place the bowl over a double boiler. Beat for 3-5 minutes, until the sugar is completely dissolved. Transfer the mixture to a stand mixer and beat until foamy, 6-8 minutes.

While continuing to mix the mixture with a mixer at medium speed, gradually add the butter. (It's okay if the mixture looks too thick.) Once all the butter has been added, beat thoroughly until smooth, about 1-2 minutes. Add 3-4 tablespoons of raspberry filling and rose water and beat until smooth and thick.
Using a sharp knife, cut a 2 cm deep hole in the center of each cupcake, close to the edges. Add a teaspoon of raspberry filling to the hole in each cupcake. Let the filling soak in for 5 minutes, then add the remaining filling. Top the cupcakes with frosting and sprinkle with granulated sugar.