Last week was a doozy. Everyone in my house was sick at one point, and just when I thought we were all better, they started to get sick again. I feel like I have been cooped up for months, even though it has only been a few days. On Saturday, we had cabin fever in a bad way. Everyone seemed to be better, so we went to get burgers at Shake Shack and then we went to Museum of American History. I have not been there since they renovated Julia’s Kitchen, and it is even better than it was before. Julia’s Kitchen is one of my favorite places on Earth. I could sit in that exhibit all day long, Julia was so organized, everything in her kitchen has a place. We also saw Dorothy’s ruby slippers, and the First Lady’s Inauguration gown. Every time we go, I learn something new. A really fun way to spend an afternoon. Clay’s favorite part? The cab ride back to the car. As soon as we got home, Ava had another fever. 
Nothing that a cupcake can’t fix, right? Have you seen this magazine in the grocery store? I always buy the special issues of magazines, I have tons of them. But this time, I didn’t have to buy it (even though I would have, the nice people at Martha Stewart Living sent me one), the The Best of Martha Stewart: Cake and Cupcakes is a great reference on how to make beautiful cakes and cupcakes. Lots of step-by-step photos (you know how I love those) and great recipes. I thought that pink cupcakes on the cover were so beautiful, that I needed to try my hand at making them. I could not find organic roses, so I did not make sugared rose petals, but I still think that they are beautiful. I had some gold sprinkles, so I used them as a little embellishment. These cupcakes remind me of Arabian Nights, a little bit exotic from the candied ginger and light floral notes from the rosewater. Exotic and elegant at the same time.
3/4 cup flour
3/4 cup cake flour
1 Tablespoon ground ginger
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, room temperature
1 1/4 cups sugar
3 eggs
3/4 cup milk
2 Tablespoons candied ginger, finely chopped
Rosewater Glaze:
3 cup confectioner’s sugar
1/3 cup milk
2 1/2 teaspoons rosewater
Pink food coloring
Gold sprinkles (optional)
Whisk both flours, ginger, baking powder, baking soda, and salt in a bowl. Set aside.
Cream together butter and sugar in the bowl of an electric mixer. Beat until light and fluffy, about 3 minutes.
Add eggs, one at a time.
Add the flour in 3 batches.
Alternating with milk, beginning and ending with flour.
This is candied (sometimes called crystallized) ginger. Sometimes I find it in the bakery aisle, if not, look in the Asian aisle. Cut into very small pieces, it is strong.
Add the ginger pieces to the batter.
Divide batter evenly into two muffin tins that have been lined with paper liners.
Bake in a preheated 350 degree oven for 18 to 20 minutes. Cool on a wire rack.
To make the glaze, whisk together confectioner’s sugar, milk, rosewater, and food coloring until smooth.
Spoon glaze over cupcakes, you want it to be flush with the top of the liner.
Sprinkle with gold sprinkles. Let set up for 2 hours.
Ingredients
- 3/4 cup flour
- 3/4 cup cake flour
- 1 Tablespoon ground ginger
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, room temperature
- 1 1/4 cups sugar
- 3 eggs
- 3/4 cup milk
- 2 Tablespoons candied ginger, finely chopped
- 3 cup confectioner’s sugar
- 1/3 cup milk
- 2 1/2 teaspoons rosewater
- Pink food coloring
- Gold sprinkles (optional)
Instructions
- Whisk both flours, ginger, baking powder, baking soda, and salt in a bowl. Set aside.
- Cream together butter and sugar in the bowl of an electric mixer. Beat until light and fluffy, about 3 minutes. Add eggs, one at a time. Add the flour in 3 batches. Alternating with milk, beginning and ending with flour. Divide batter evenly into two muffin tins that have been lined with paper liners. Bake in a preheated 350 degree oven for 18 to 20 minutes. Cool on a wire rack.
- To make the glaze, whisk together confectioner’s sugar, milk, rosewater, and food coloring until smooth. Spoon glaze over cupcakes, you want it to be flush with the top of the liner. Sprinkle with gold sprinkles. Let set up for 2 hours.
I am Bree. I love to cook. Even more than I love to take pictures.
Fun! I was also at that museum on Saturday! Although the map I had said the Ruby Slippers were in London and we totally missed them ha. These cupcakes look amazing- can’t wait to try them! Love your blog!
Laura
Baltimore, MD
They moved them, they used to be in another part of the museum. Small world!
These are gorgeous! I’ve always wanted to try a dessert with rosewater but have chickened out. I think I need to plan a ladies get-together and serve these!
Amy recently posted..Quicker Baked Potatoes
You should! These are very ladylike. And don’t be afraid of rosewater, it is really delicious.
Ive never tried rose water before but it sounds very intriguing. I will have to have it sometime.
Tanya recently posted..The Best WordPress Anti-Spam Plugins for 2012-2013
I love rosewater. It is delicate, but really floral.
Oh wow, I love the pretty pink glaze on top! I have seen that magazine at the grocery store countless times, but I have been resisting buying so many magazines. Now I just sort of flip through them and look at the pretty food
Becca from Cookie Jar Treats recently posted..Soft Andes Mint Chip Cookies
I can’t help myself. I have so many of them. I use them for photo inspiration sometimes, so I tell myself anyway.
These cupcakes really are so pretty! They look so light and airy and the rose water is a nice addition!
Amber @ Sprinkled With Flour recently posted..Overnight Ham & Cheese Breakfast Cups
Thank you, I think that they are pretty because they are so simple. A nice change from a ton of frosting.
I’ve got these in the oven right now! Ginger and rosewater are 2 of my fiance’s favorite flavors. I don’t usually prefer ginger, so I was a little afraid of them.. but the batter tasted delicious!
Ali @ Solano’s Kitchen recently posted..tequila lime chicken
Really? He has a sophisticated palette.
Ugh, I hope your family gets to feeling better really soon! Not fun. We have been the same way here (but theres only two of us). So not fun to keep passing it around. But I agree. Cupcakes fix it all up
These look so pretty!
Carla @ Carlas Confections recently posted..Mixed Fruit Smoothie with Kale & Chia Seeds
Thank you Carla! I hope that you are all better.
These are beautiful. I hope everyone gets betters soon, I have four kids and the sniffles and sneezes keep going back and forth. We indulged ourselves on lemon zest and coconut cookies this week. I love your recipes, my favorite is still the pom. dressing, keep up the good work!
thank you so much Andrea!
Hope y’all are on the mend. These cupcakes would def help me feel better : )
Paula – bell’alimento recently posted..Bucatini with Parsley and Bread Crumbs
Getting there! Thanks for asking.
they look great! how many did you get?
18
These look absolutely gorgeous! I like rose water,the delicate perfume is very soothing.
I have never of ginger+rosewater combination and I am intrigued.
I hope I can make these soon and I will dance, if they look even half as gorgeous.
Pallavi recently posted..Handhwo
I hope that you like them. Rosewater and orange also go really well together.
Unfortunately mine came out terribly
Very eggy tasting and too spongy. Changes I made to the recipe were as follows : added 1 tsp almond extract, instead of 1/2 cup butter I used 1/4 cup butter and 1/4 cup unsweetend applesauce, and I used 3/4 cup of sugar instead of 1 1/4. I frequently do the same substitutions and they have never failed me. Any idea why my cupcakes came out so bad??
Well, I really can’t help you, I know how the recipe that I shared worked, and mine turned out just fine. If I had to take a guess, you altered the butter and sugar ratio which the recipe is built on, and the cake structure would not be the same with the right amount of fat.