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 Frosting1. 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.
2. Add rose water, and fold until incorporated.
3. Transfer frosting to the fridge until you’re ready to frost!
Cupcakes
1. Preheat oven to 350F.
2. Add oat flour, coconut sugar, baking soda, baking powder, and salt to a mixing bowl, and whisk together.
3. In a separate mixing bowl, add cashew milk, cashew pulp, lemon juice, coconut oil, maple syrup, and rose water, and mix.
4. Add wet ingredients to dry ingredients, and mix.
5. Line a 6-cup muffin tin with cupcake liners, and pour batter evenly into the cupcake liners.
6. Transfer cupcake batter into the cupcake liners, and bake on 350F for 20 minutes, or until golden.
7. Allow to cool completely, and frost!
Ingredients
2 cans coconut cream, chilled at least 24 hours (we used Let’s Do Organic Heavy Coconut Cream)*¼ cup powdered monkfruit
1-2 tsp pitaya powder
3 tbsp rose water
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
Rose Frosting: 2 cans coconut cream, chilled at least 24 hours (we used Let’s Do Organic Heavy Coconut Cream)*
Rose Frosting: ¼ cup powdered monkfruit
Rose Frosting: 1-2 tsp pitaya powder
Rose Frosting: 3 tbsp rose water
Cupcakes: 2 cups oat flour
Cupcakes: ¼ cup coconut sugar
Cupcakes: ¾ tsp baking soda
Cupcakes: ½ tsp baking powder
Cupcakes: ¼ tsp salt
Cupcakes: ½ cup cashew milk
Cupcakes: cashew pulp from 1 batch of cashew milk
Cupcakes: 1 tbsp lemon juice
Cupcakes: ¼ cup coconut oil, melted**
Cupcakes: ¼ cup maple syrup
Cupcakes: 2-3 tbsp rose water, depending on preference
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