Ingredients
Scale
- 2 sticks unsalted butter
- 1 ½ c. sugar
- 4 eggs, room temperature
- 2 c. cake flour
- 2 tsp. baking powder
- ¾ tsp. salt
- ½ c. milk
- ½ tsp. rose extract
- 1 vanilla bean
- Icing
- 3 ½ c. powdered sugar
- 1 stick unsalted butter, room temperature
- ½ tsp. salt
- ½ tsp. rose extract
- 1 tsp. vanilla extract
- 3 tbsp. milk
- 1 drop red food coloring (optional)
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, blend together the butter and sugar until light and fluffy with a standing mixer or a hand-held mixer. One at a time, add the eggs making sure that they are evenly combined after each egg. Then begin to add the cake flour, baking powder, and salt. Once all of those ingredients are blended, begin to add the milk and roe extract. Lastly, split the vanilla bean in half and use the back of a butter knife to shave out the vanilla beans and add into the cupcake batter.
- Line the cupcake pan with cupcake liners. Fill each liner about 2/3rds a way and bake for 12-15 minutes. Once the cupcakes are complete, remove from pan and place o cooling rack. Allow to completely cool before icing the cupcakes.
- To make the icing, using a standing mixer or a hand-held mixer, blend together the butter, powdered sugar, milk, salt, and extracts. Depending on the consistency that you prefer your icing you may have to add a little bit more milk. Lastly, add one drop of red food color if you would like. With an icing piping bag or with a flat knife, ice your cupcakes how you see fit. Refrigerate until ready to serve.