A Garden of Cupcakes 350º Line two muffin pans with cupcake papers. By Amber Royer
INGREDIENTS
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Rose-Scented Cupcakes
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1 3/4 cups cake flour
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1 1/4 cups unbleached all-purpose flour
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2 cups rose-scented granulated sugar
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1 tablespoon baking powder
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1 teaspoon salt
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1 cup butter, cubed
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4 eggs
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3/4 cup milk
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¼ cup rosewater
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2 teaspoons vanilla
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ROSY WHITE CHOCOLATE BUTTERCREAM
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7 ounces white baking chocolate, coarsely chopped
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1/4 cup heavy whipping cream
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1/2 cup solid vegetable shortening
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1/2 cup butter
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4 cups confectioners' sugar, sifted after measuring
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2 tablespoons rose water
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1 teaspoon pure vanilla extract
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