Vanilla bean cupcakes swirled with tart raspberry puree then topped with a luscious rose water infused raspberry frosting, and sprinkled with chopped pistachios. Take your taste buds on an exotic vacation with these Raspberry Rose Water Cupcakes!
Living in Dubai has some perks. For one, I can have anything I want delivered to my house for free or for only 5 dirhams (1.35 USD!). I usually grocery shop online, because they deliver my groceries to my doorstep for free. It’s magical. Oh, and did I mention that the Ikea here will deliver and assemble your furniture too. For free. America needs to take some notes.
One of the things I love about living in Dubai is all the variety of exotic foods and ingredients I have access to. I have found everything from rose and cardamon flavored camel milk to crazy looking Southeast Asian fruits like the Rambutan. Every grocery store also has a nice supply of beautiful orange blossom and rose waters, something I always found a little difficult to get back home. I totally took advantage of the rose water for these Raspberry Rose Water Cupcakes.
- 1½ cups all-purpose unbleached flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons butter, softened
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste
- ½ cup + 2 tablespoons milk
- 2 cups raspberries
- 2 cups softened butter
- 3½ Tbs raspberry puree
- 3 cups powdered sugar
- ½ tsp rose water
- Fresh raspberries and chopped pistachios for topping
- Set your oven to 350 F and line your cupcake pan with liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one a time and mix well after each one. Add the vanilla bean paste and mix well.
- Mix in the flour in batches alternating between the milk. Start and end with the flour.
- Scoop the batter and fill the cupcake liners ⅔ full and set aside.
- Place raspberries in a food processor and blend until smooth.
- Using a fine mesh strainer, separate the seeds from the puree.
- In a small saucepan, cook the puree over medium low heat until reduced to half.
- Take half of the puree and blend with 1 tsp sugar and set aside to cool.
- Once cooled, take the sweetened puree and drizzle about ¼ tsp on top of each cupcake. Swirl the puree into the cupcake batter.
- In large bowl, beat the softened butter until fluffy.
- Mix in 1 cup of sugar and 3 tbs of the unsweetened raspberry puree and beat some more.
- Add ½ tsp of rose water and mix again.
- Add the rest of the sugar and beat on high until fluffy.
- Pipe a dollop of frosting on each cupcake and cover with chopped pistachios.
- Pipe more frosting using a star tip and then top with a raspberry.
Adapted from Sprinkle Bakes
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