Pomegranate & Rosewater Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. rosewater

1. Preheat the oven to 350F. Combine all cupcake ingredients in a medium bowl and beat with an electric mixer about 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
1 cup cream cheese, room temperature
1 1/2 cups icing sugar, sifted
2 tbsp. rosewater
3 tbsp. pomegranate seeds

2. Combine the cream cheese and icing sugar in a medium bowl and beat with an electric mixer until soft and creamy. Add the rosewater and pom seeds and stir well. Frost each cupcake. Garnish with additional pom seeds, if desired.

makes approximately 12 cupcakes

Walnut & Rosewater Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. rosewater

1. Preheat the oven to 350F. Combine all cupcake ingredients in a medium bowl and beat with an electric mixer about 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
1 cup cream cheese, room temperature
1 1/2 cups icing sugar, sifted
2 tbsp. rosewater
3 tbsp. walnuts, chopped

2. Combine the cream cheese and icing sugar in a medium bowl and beat with an electric mixer until soft and creamy. Add the rosewater and walnuts and stir well. Frost each cupcake. Garnish with additional chopped walnuts, if desired.

makes approximately 12 cupcakes

Pistachio & Rosewater Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. rosewater

1. Preheat the oven to 350F. Combine all cupcake ingredients in a medium bowl and beat with an electric mixer about 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
1 cup cream cheese, room temperature
1 1/2 cups icing sugar, sifted
2 tbsp. rosewater
3 tbsp. pistachios, chopped

2. Combine the cream cheese and icing sugar in a medium bowl and beat with an electric mixer until soft and creamy. Add the rosewater and pistachios and stir well. Frost each cupcake. Garnish with additional chopped pistachios, if desired.

makes approximately 12 cupcakes

Rose Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. rosewater

1. Preheat the oven to 350F. Combine all cupcake ingredients in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1 3/4 cups confectioners/icing sugar
2 tbsp. lemon juice
3 dozen edible rose petals

2. Sift the confectioners sugar into a medium bowl. Slowly add the lemon juice, stirring continuously until the frosting holds it's shape. Frost each cupcake with a knife or beveled spatula. Top each cupcake with 2 rose petals.

Makes approximately 18 cupcakes