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
For the cupcake
1 Cup of Flour
¾ tsp of Baking Powder
⅛ tsp of Salt
5 Tbsp of Butter
½ Cup of Sugar
½ tsp of Vanilla Essence
½ tsp of Rose Essence
¼ tsp of Cardamom
½ Cup of Milk
- Pre-Heat the oven to 325 degrees F. Line a cupcake pan with 12 liners
- In a small bowl whisk together flour, baking powder, and salt.
- 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.
- Add a half cup of the flour mixture. Mix well. Then add the milk and the rest of the flour.
- Add the cardamom and gently fold the batter to incorporate.
- Divide batter evenly among the 12 cups.
- 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
- Whip together cream cheese and butter.
- Add the vanilla extract.
- Add the confectioners sugar, one cup at a time and whisk well between cups.