Ingredients
- All-Purpose FlourUse a good quality, standard bleached or unbleached flour, ensuring it is properly measured by spooning it into the cup and leveling off. This prevents a dense, dry final product.
- Unsalted ButterEnsure your butter is truly at room temperature, soft enough to easily indent with a finger but not greasy or melted, which is crucial for successful creaming.
- Granulated SugarStandard white sugar works best here, providing the necessary sweetness and helping to aerate the butter during the creaming process for a light texture.
- EggsUse large eggs, also brought to room temperature, as cold eggs can cause the butter mixture to curdle, resulting in a heavier cupcake texture.
- Ground CardamomAlways use freshly ground green cardamom pods if possible, as the pre-ground spice loses potency quickly, diminishing the key flavor.
- Pure Vanilla PowderOpt for pure vanilla powder over imitation for the best depth of flavor; this helps bridge the warm spice and the floral notes effectively.
- RosewaterLook for high-quality, culinary-grade rosewater, ensuring you use it sparingly, as too much can quickly make the flavor overpowering or soapy.
- Baking Powder and SaltThese leavening agents and seasonings are essential for rise and flavor balance, ensuring the cupcakes are tender and the sweetness is rounded out.
- Milk or ButtermilkButtermilk adds a lovely tanginess and tenderness due to its acidity, but whole milk works perfectly fine if you want a slightly sweeter, richer cake.
- Powdered SugarThis is strictly for the buttercream frosting, ensuring a smooth, lump-free texture when combined with the butter and flavorings.
Instructions
- Step 1: Prep the Oven and Dry Ingredients
- Step 2: Cream the Butter and Sugar
- Step 3: Incorporate Wet Ingredients
- Step 4: Combine Wet and Dry Batches
- Step 5: Bake and Cool
- Step 6: Prepare the Rose Frosting
Notes
- For the most vibrant flavor, grind your green cardamom pods just before mixing the dry ingredients, as pre-ground spice quickly loses its aromatic punch.
- Store finished cupcakes in an airtight container at cool room temperature for up to two days; if refrigerated, let them sit out for 30 minutes before serving so the frosting and cake soften.
- Elevate the floral notes by garnishing each frosted cupcake with a delicate sprinkle of finely crushed dried edible rose petals just before serving.
- Pay close attention during the creaming stage; you must beat the butter and sugar until the mixture is pale and visibly fluffy to incorporate enough air for a tender, high-domed cupcake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American