The last time I was at Whole Foods Market I was in the baking aisle, looking for some good vanilla extract and came across this beautiful bottle of Rose Flower Water. I didn't really know what to do with it, but thought the bottle was just so intriguing, it looked so old, and it was just so pretty....so I bought it.
Lo and behold, when looking through Vegan Cupcakes Take Over the World I saw a recipe for Pistachio Rosewater Cupcakes. So, now I had something to do with my rosewater, only, when am I going to be able to get away with making cupcakes that contain nuts and not have Stella begging for one? So, I file away the fact that the recipe is there, I put the beautiful bottle of rosewater in the drawer and more or less forget about it, until tonight.
I pulled out VCTOTW, looked over the recipe, and decided to give it a go sans pistachios. The result was this absolutely gorgeous Peach-Rosewater Cupcake with Rosewater Buttercream Icing. They became "peach" because I didn't have any vanilla soy yogurt. My two options were peach or blueberry, and well, peach just seemed to go better with rosewater. I also didn't have the cardamom that the recipe calls for, so I omitted that. Otherwise, I followed the recipe. I also used the buttercream recipe from VCTOTW, reducing the sugar by 1 full cup, and adding 1 tsp of rosewater to the icing.
The resulting cupcake was a wonderfully moist, not too sweet, peach flavored cake with a hint of rose in the background. They were so elegant and delicious, and of course, loved by all!!
Mexican Bread Pudding with Spiced Syrup
1 week ago