CARDAMOM INFUSED CUPCAKES WITH ROSE WATER WHIPPED CREAM
Jo Anne Sugimoto
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- 1 box
- yellow cake mix
- 1 Tbsp
- plus 1 tsp. cardamom powder
- 1/2 c
- rose water
- 1/2 c
- 1/4 c
- granulated sugar
- 2 c
- heavy cream
- 1 c
- powdered sugar
1Preheat oven to 350 degrees. Prep 2 12-cup muffin tin with paper liner.
2Prepare the yellow cake mix as directed on the box. Add the cardamom powder and incorporate it into the batter. Beat at medium speed for 2 minutes
3Fill each cup evenly with batter 2/3 full.
4Bake for 18-20 minutes, do a toothpick test and when it comes out clean, it is done. Remove from oven to cooling rack.
5FOR THE ROSE WATER SIMPLE SYRUP:
6In a small saucepan over medium heat, mix 1/2 cup water with 1/4 cup sugar until the sugar dissolves. Remove from heat and mix in 1/4 cup rose water.
7While cupcakes are cooling, poke holes in them,with a fork or a toothpick. Spoon about 1 to 2 tsp. of rose water syrup over each cupcake. (Let syrup soak in a little at a time before you add more or it will overflow.)
8ROSE WATER WHIPPED CREAM FROSTING:
9With an electric mixer, beat 2 cups of heavy whipping cream. Once the whipping cream forms soft peaks, slowly fold in 1 cup of powdered sugar. Add in 1/4 cup of rose water and beat until stiff peaks form.
10Pipe the rose water whipped cream over the cooled cupcakes.