A moist yellow cupcake infused with cardamom spice and soaked with rose water simple syrup. Topped with freshly whipped rose water whipped cream. Whoever makes this first, please let us know how it turns out and how it taste.
Preheat oven to 350 degrees. Prep 2 12-cup muffin tin with paper liner.
Prepare 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
Fill each cup evenly with batter 2/3 full.
Bake for 18-20 minutes, do a toothpick test and when it comes out clean, it is done. Remove from oven to cooling rack.
FOR THE ROSE WATER SIMPLE SYRUP:
In 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.
While 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.)
ROSE WATER WHIPPED CREAM FROSTING:
With 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.
Pipe the rose water whipped cream over the cooled cupcakes.