INGREDIENTS

Rose Water Revelry

STORY AND PHOTOGRAPHY BY LAUREN FERRAGUT CARLSON

rom gin cocktails and jams to candies and cupcakes, rose water has been a staple in my kitchen over the past few years. From flavoring added to food to a relaxing and fragrant sensory addition to your bathwater, rose water is heavenly. It has been a desirable essence since medieval times when it was first used for washing hands before a meal. It is common in both Muslim and Hindu religious ceremonies and is at the center

of many Turkish and Mexican desserts and candies. In early days, rose water began its genesis in Iran when women in the villages steeped the sepals and petals of roses to condense the flowers’ fragrant aroma. It didn’t take long for the pleasing edible floral fragrance to be a desired addition in flavoring food. It was only a matter of time before it found its way into the mainstream. While I was working at Cornell University F in New York, my Turkish friends, Didem and Okray, then students, personally introduced me to using rose water to flavor food. The beautiful fragrance and captivating appearance of the rose or gül, as it is called in Turkish, grows abundantly in Turkey. Harvested there still today, roses are used in fragrant oils, perfumes, jams and sweets. My Turkish friends loved the flavor of rose and for good reason — soon I became an enthusiastic believer, too.

As an avid baker, a progression of my interest in natural flavors was to introduce rose water into my own baked goods. Originally, I incorporated it as a distinctive addition to Turkish Delight, a traditional Turkish candy. I then decided to add this unique and delicious flavor to cupcakes. My preference is to bake cakes over cupcakes, but it seemed like the time was right for me to add rose water into a simple but flavorful cupcake. I was inspired to do just that — my roses were in full bloom on the patio and I was ready for another baking adventure.

Rose water or “rose-scented” nearly anything can be either ethereal and elegant or possibly soapy and pungent. Just remember, a little rose water goes a long way in flavoring. I researched a few recipes and ended up cutting back the amount of rose water after a few test runs. The following recipe is so simple. You can whip these cupcakes up in a matter of minutes. For those of you who haven’t experienced the deliciousness of rose water, you will be surprised and greatly pleased.

These cupcakes are super easy to make! They are made of the usual suspects but with a floral twist: flour, butter, sugar, and a leavening agent. The special ingredient in this case, of course, is rose water.

Before frosting the cupcakes, I spread a very small amount of rose jam on the cupcakes for extra deliciousness. Note: When you are hungry for a snack, rose water jam pairs very well with Parmesan cheese.

I have never owned a pastry bag, but with Zip Lock around, who needs them? So easy to do- just fill the bag, snip the corner, and you are ready to go! When you are done, just toss them in the garbage can.

ROSE WATER CUPCAKES

This is a great introduction to this cupcake. They are totally subtle, floral and summery. Enjoy!

CAKE ½ cup unsalted butter, softened ¾ cups sugar 1 egg 1 tsp. pure vanilla extract 1 1/8 cup all-purpose flour 1 tsp. baking powder ½ tsp. salt 1 tbsp. rose water ½ cup whole milk DIRECTIONS Preheat oven to 325 degrees.

In the bowl of a stand mixer, cream the butter and sugar. Add the egg, followed by the vanilla and rosewater. Mix until pale yellow.

In a separate bowl, sift the flour, baking powder and salt. Gradually add to stand mixer at low speed, alternating with the milk.

Dollop batter into 12 lined cupcake tins.

FROSTING 1 cup unsalted butter, room temperature 3 cups icing sugar, or to taste 1 tsp. pure vanilla extract 1½ tsp. rose water* 2 – 3 drops pink food coloring

DIRECTIONS For the buttercream, add butter, sugar, vanilla and rose water to the bowl of a stand mixer. Beat until frosting is light and fluffy, about 8-10 minutes. Add red food coloring until the desired color is reached. Finish off by frosting each cupcake with a swirl.

As an avid baker, a progression of my interest of natural flavors was to introduce ”rose water into my own baked goods.

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*NOTE: Pure rose water is a heavenly flavor traditionally used in Greek pastries, pudding and cakes. Though rose water is quite easy to make at home, Inspired Home did a little research and found two local companies that sell rose water —just in time for your first foray into the rose water experience!

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