For Mother’s Day, instead of giving your mom a dozen roses, try giving her a dozen Rose Buttercream cupcakes! Did that sounds corny? I think it did. Anyway, a few months ago I discovered a wonderful gift to all foodies and cooks of the world, Sur la Table, and I bought rose and lavender extract. I hadn’t a clue with what I was going to do with them. I figure that at some point I will make lavender and lemon shortbread cookies, but we will talk about that another day.
Rose cupcakes, at first, sounded disgusting, but they are actually pretty delightful. These cupcakes are light, fluffy, buttery, and has a back taste of roses intertwined. I will say that these cupcakes are a pleasant surprise. I used a traditional buttercream icing recipe, but I wanted to try to make Swiss Buttercream Icing. The only reason that I didn’t was because I didn’t have enough butter. I recommend you exploring them if you would like. Anyway, try these cupcakes for bridal a shower, a girl’s night, or for whatever you want. Now I did have some one tell me that the taste remind them of perform to some degree and that is why I am going to say it is important to use pure vanilla extract an get all of those little beans of the vanilla bean as much as possible. That way when the taste hits your palette it will have a hint of rose but you will know you are eating a cupcake. They are very good!
Yield 24 cupcakes