**want to give making your own rose water a chance? We have a super easy, fail safe recipe here
Rosewater Cupcakes
Perfectly fluffy, luscious cake topped with a delicate rose water infused icing. A beautiful sweet treat for any occasion!
PREP TIME: 30 MINS
SERVINGS: 6
Instructions
- Rose Frosting
- For the frosting, add coconut cream, powdered monkfruit, and pitaya powder to a mixing bowl, and whip with a hand mixer until stiff peaks form.
- Add rose water, and fold until incorporated.
- Transfer frosting to the fridge until you’re ready to frost!
- Cupcakes
- Preheat oven to 350F.
- Add oat flour, coconut sugar, baking soda, baking powder, and salt to a mixing bowl, and whisk together.
- In a separate mixing bowl, add cashew milk, cashew pulp, lemon juice, coconut oil, maple syrup, and rose water, and mix.
- Add wet ingredients to dry ingredients, and mix.
- Line a 6-cup muffin tin with cupcake liners, and pour batter evenly into the cupcake liners.
- Transfer cupcake batter into the cupcake liners, and bake on 350F for 20 minutes, or until golden.
- Allow to cool completely, and frost!
Ingredients
*Place a can of full fat coconut milk in the fridge the night before making this recipeROSE FROSTING
2 cans coconut cream, chilled at least 8 hours* (we used Let’s Do Organic Heavy Coconut Cream)
¼ cup powdered monkfruit
1-2 tsp pitaya powder
3 tbsp rose water*
CUPCAKES
2 cups oat flour
¼ cup coconut sugar
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup cashew milk
cashew pulp from 1 batch of cashew milk
1 tbsp lemon juice
¼ cup coconut oil, melted
¼ cup maple syrup
2-3 tbsp rose water, depending on preference
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