One Saturday afternoon, I ventured to St. Lawrence Market and picked up a small bottle of Rosewater. I had no idea what I was going to use it in but it was something I wanted to play with. Apparently you don’t need much to add a delicate fragrant taste to your cupcake.

This recipe comes from Cupcake Heaven by Susannah Blake. The book decorates the cupcakes with sugared rose petals and pink glaze. I went with my usual buttercream frosting and piped a rose on top.

Rosewater Cupcakes (Makes 1 dozen)

Ingredients:
½ cup butter; softened
½ cup sugar
2 eggs
1 cup self-rising flour
1 tbsp. rosewater

• Preheat oven to 350°F.
• Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time. Sift the flour into the mixture and fold in, then stir in the rosewater.
• Spoon the batter into the paper liners and bake in the preheated oven for 15 minutes until risen and golden and a skewer inserted in the center comes out clean. Transfer to wire rack to cool.

Buttercream Frosting

Ingredients:
½ cup shortening
½ cup butter; softened
3 ½ cups icing sugar
1 tsp. vanilla
¼ cup milk

• Beat shortening and butter together. Add icing sugar and beat for about 3 minutes, scraping the sides. Add vanilla and milk and beat for another 7 minutes until fluffy, scraping the sides as needed.