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 the 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 had 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 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 cups confectioner’s sugar
- 1/3 cup milk
- 2 1/2 teaspoons rosewater
- Pink food coloring
Instructions
Step 1: Whisk both flours, ginger, baking powder, baking soda, and salt in a bowl. Set aside.
Step 2: Cream together butter and sugar in the bowl of an electric mixer. Beat until light and fluffy, about 3 minutes.
Step 3: Add eggs, one at a time.
Step 4: Add the flour in 3 batches.
Step 5: Alternating with milk, beginning and ending with flour.
Step 6: This is candied ginger (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.
Step 7: Add the ginger pieces to the batter.
Step 8: Divide the batter evenly between two muffin tins lined with paper liners.
Step 9: Bake in a preheated 350-degree oven for 18 to 20 minutes. Cool on a wire rack.
Step 10: To make the glaze, whisk together confectioner’s sugar, milk, rosewater, and food coloring until smooth.
Step 11: Spoon the glaze over the cupcakes until it is flush with the top of the liner.
Step 12: Sprinkle with gold sprinkles. Let set up for 2 hours.
Ginger and Rosewater Cupcakes
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
Rosewater Glaze:
- 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.
- 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.
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