How to Make Delicious Sheep Cupcakes for Eid

Eid is just around the corner! For me Eid has always been about three things, Prayer, Family, and food. And when you have food — you have to have desserts.
So here is my take on a more hybrid East meets West dessert for Eid:
Introducing Rose-Cardamom Cupcakes!
Both Rose essence/water and Cardamom are flavors used throughout South Asia and the Middle East. They’re both distinctive and strong flavors, but within a cupcake their flavors were subtle.
I paired the cupcakes with a cream cheese frosting
Rose-Cardamom Cupcakes
For the cupcake
1 Cup of Flour
¾ tsp of Baking Powder
⅛ tsp of Salt
5 Tbsp of Butter
½ Cup of Sugar
1 Egg
½ tsp of Vanilla Essence
½ tsp of Rose Essence
¼ tsp of Cardamom
½ Cup of Milk

  1. Pre-Heat the oven to 325 degrees F. Line a cupcake pan with 12 liners
  2. In a small bowl whisk together flour, baking powder, and salt.
  3. In a large bowl, beat butter and sugar until it is fluffy. Add the egg and beat. Then add the vanilla extract and the rose extract.
  4. Add a half cup of the flour mixture. Mix well. Then add the milk and the rest of the flour.
  5. Add the cardamom and gently fold the batter to incorporate.
  6. Divide batter evenly among the 12 cups.
  7. Bake at 325 degrees F for 18 minutes or until toothpick.

For the Frosting:
8 oz Cream Cheese
½ Cup Butter
2 Cups Confectioners Sugar
1 tsp Vanilla extract

  1. Whip together cream cheese and butter.
  2. Add the vanilla extract.
  3. Add the confectioners sugar, one cup at a time and whisk well between cups.

Here are some ways you can decorate the cupcakes (linked with the directions on how to do it)
Enjoy your Eid Cupcakes…and save one for me!