Special equipment:
24 compartment mini muffin tin
Pastry bag with #32 star tip
Preheat the oven to 350 degrees F. Coat the muffin tin with cooking spray and set aside.
Mix the flour, baking powder, and salt together in a small bowl and set aside. In a large bowl, beat the eggs with the sugar until the mixture turns a pale yellow. Add the dry ingredients and beat until smooth.
Bring the milk and rosewater to a boil in a small pan (or heat the mixture in a microwave set on high for 2 minutes). Add the hot milk to the batter in a slow stream, beating until well combined. Stir in the butter and vanilla. Beat until well combined.
Pour the batter into the muffin tin, filling each compartment three quarters of the way. Bake the cupcakes until the tops are golden and the surface springs back when touched, 15 to 20 minutes. Remove form the oven and let cool for 10 minutes in the tins. Turn out onto a rack and let cool completely.
To assemble the cupcakes, put the frosting into the pastry bag. Pipe frosting onto the top of each cake in a spiral pattern, starting from the outside and working in, to form a peak in the center. Place a rose petal standing up in the center of each cupcake.
Grenadine Frosting
Yield: 1 pint
Put the cream cheese and butter in the bowl of a mixer and, using the paddle attachment on high, beat until well incorporated. Add the sugar and beat 1 minute longer. Add the vanilla and grenadine and beat until the frosting is a uniform pink. Refrigerate, covered, until ready to use. Let the frosting come to room temperature before using.
Sugared Rose Petals
Yield: 24 rose petals
Using a pastry brush, brush the petals with the egg whites and roll them in the sugar, making sure to coat both sides. Lay them on a wire rack and allow them to dry for at least 2 hours.
Reprinted with permission from @Dan Smith and Steve McDonagh, Talk with Your Mouth Full, The Hearty Boys Cookbook, published by Stewart, Tabori & Chang
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