Eggless rose and cardamom cupcakes Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350掳F (175掳C) and line a cupcake tray with liners.
• STEP 2.In a mixing bowl, whisk together flour, baking powder, cardamom powder, and salt.
• STEP 3.In another bowl, cream together butter and sugar until light and fluffy. Add rose water and mix well.
• STEP 4.Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
• STEP 5.Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• STEP 6.Allow the cupcakes to cool completely before frosting.
• STEP 7.For the frosting, beat butter until creamy. Gradually add powdered sugar and rose water, beating until light and fluffy.
• STEP 8.Pipe or spread the frosting onto the cooled cupcakes.
• STEP 9.Garnish with dried rose petals or cardamom powder, if desired.
• STEP 10.Serve and enjoy!

Cooking Tips

• Make sure all the ingredients are at room temperature for better mixing and texture.
• Do not overmix the batter as it can result in dense cupcakes.
• You can adjust the amount of rose water and cardamom powder according to your preference.
• To store, keep the cupcakes in an airtight container at room temperature for up to 3 days.
• These cupcakes can also be frozen for up to 1 month. Thaw them at room temperature before serving.

Storage and Serving

• Store the cupcakes in an airtight container at room temperature for up to 3 days.
• Serve the cupcakes as a dessert or enjoy them with a cup of tea or coffee.
• Garnish with dried rose petals or a sprinkle of cardamom powder for an extra touch of elegance.