Ginger and Rosewater Cupcakes

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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.