cardamom infused cupcakes with rose water whipped cream

How To Make cardamom infused cupcakes with rose water whipped cream

• 1

  Preheat oven to 350 degrees. Prep 2 12-cup muffin tin with paper liner.
• 2

  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
• 3

  Fill each cup evenly with batter 2/3 full.
• 4

  Bake for 18-20 minutes, do a toothpick test and when it comes out clean, it is done. Remove from oven to cooling rack.
• 5

  FOR THE ROSE WATER SIMPLE SYRUP:
• 6

  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.
• 7

  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.)
• 8

  ROSE WATER WHIPPED CREAM FROSTING:
• 9

  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.
• 10

  Pipe the rose water whipped cream over the cooled cupcakes.
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