it’s also one of my favorite tastes. Growing up my family had a large
rose garden lining the pathways in our backyard, and walking through it
in the spring when the roses were in full bloom was AMAZING. In Greek
and middle eastern cooking, rose water is used frequently in sweets,
but unfortunately it is a flavor that is not used very often in the
Preheat the oven the 350 degrees fahrenheit. In a large bowl beat together the eggs and the sugar. In a small bowl combine all of the remaining dry ingredients. Gradually add the flour mixture to the large bowl.
Slowly add the milk, mixing at the same time. Then, add the vanilla, rose water, and jellied rose petals. Add the melted butter and mix well until it is all combined. Take care to pick the rose petals off of the mixer or whisk and add them back into the large bowl. Grease a muffin tin and fill the empty cups. Bake for 15-20 minutes until the tops are golden brown. Allow to cool completely before frosting.
Combine the milk, sugar, butter, corn syrup and rose water in a small saucepan and stir. Cover the pan and cook over medium heat for 4 minutes without stirring. Then remove the lid and continue stirring until the mixture reaches 234 degrees fahrenheit. Remove from heat and place in refrigerator to cool quickly. Once it is slightly chilled, remove it from the refrigerator and beat until it is thick enough to hold a shape. If it isn’t thickening quickly enough, add some powdered sugar. If you’d like, you can split the glaze into two separate bowls, and in one bowl place one drop of red and one drop of blue food coloring and mix it up so that you have one white glaze and one lavender glaze. Frost the tops of the cupcakes and allow the glaze to run down the sides. Place a rose petal on top. Makes 24 cupcakes.