ROSE-AND-GINGER CUPCAKES
With their sugar-brushed flower petals and fragrant, rose-flavored glaze, these delicate cupcakes are pretty in pink. On the inside, jewels of candied ginger are hidden in a zesty ginger cake that's just sweet enough to make you, well, blush.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 24 cupcakes
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Sift together flours, ground ginger, baking powder, baking soda, and salt; set aside.
- With a mixer, cream butter and granulated sugar until pale, about 4 minutes. Beat in eggs one at a time until incorporated. Beat in flour mixture in three batches, alternating with milk, and beginning and ending with flour. Stir in candied ginger until distributed.
- Divide batter among liners, filling halfway. Bake until golden and set, about 20 minutes. Transfer tin to rack to cool for 15 minutes. Remove from tin; let cool. Store in an airtight container up to 2 days.
- Make glaze a few hours before serving (if glazed cupcakes sit out too long, they will wrinkle). Whisk milk and confectioners' sugar until smooth. Add rose water. Add a small drop of food coloring for pale pink, and stir. Immediately pour glaze on cupcakes (about 1 tablespoon each) just until flush with top of liner. Let set before decorating with sugared rose petals.
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