The fresh Raspberry puree and the Rose water make these soft cupcakese so delicat
what you need for 12 cupcakes:2 cups of all-purpose flour 2 teasp. baking powder 1/4 teasp. baking soda 1/3 of a cup oil ( sunflower or else) 1 cup sugar 1/2 teasp. vanilla extract 3 teasp. rose water 2 eggs 1 cup greek yogurt
mix all dry ingredients together. then mix all wet ingredients with an hand mixer together till it’s light and creamy. add the dry ingredients to the wet ingredients, and keep mixing with the hand mixer on high speed, till its all smooth. fill in a lined muffin pan and bake for 350 fahrenheit or 175 celcius for 20-25 min. let them cool completeley.
For the Frosting you need:2 cup raspberry 1 teasp. rose water 2 1/2 unsalted butter, softened 2 1/2 cups powderd sugar ( an some extra) 2 1/4 tablespoon of cornstarch
blend the raspberry, and put them through a colander, so all the seeds are out. add the raspberry sauce to a pot and add the cornstarch and mix all well together. now heat the sauce up ( medium heat) and keep stirring until you have a very thick ( almost stiff like) paste. let it cool off, keep stirring once in a while, so it won’t get lumps.
now beat the butter with the mixer on medium-high speed, then reduce the speed and add the powderd sugar and rose water.after all is well combined together, add the fruit paste and mix again. add more powder sugar if needed.
good luck 🙂
ps. i so love this frosting, it bring all the fruit flavor out.