by Chef Kendall Huff
Native Foods Cafe
June is National Rose Month! So in honor, we are going to share a very requested recipe
with you all… the Cardamom Rose Cupcake.
This cupcake has developed a cult following over the years with rose
enthusiasts and cupcake lovers alike.
The cardamom and rose combination is a sort of homage to East Indian
flavors…. that mesh really well together!
Cardamom Rose Cupcakes
2 ¼ cups unbleached flour
1 ¼ cups organic sugar
2 tsp baking powder
½ tsp baking soda
½ tsp sea salt
½ tsp ground cardamom
½ cup safflower oil
1 ½ cups rice milk
1 TBSP apple cider vinegar
2 tsp vanilla extract
1 cup vegetable shortening
1 cup vegan butter or margarine
2 TBSP rose water
1 ½ tsp vanilla extract
4 cups organic powdered sugar
organic dried rose petals for garnish
1. Preheat oven
2. Mix together
3. Mix together
2. Create a
well in the center and slowly add in the wet ingredients using a whisk to
incorporate, scraping the sides as needed.
cupcake liners in the muffin tin, and ladle batter into each compartment
leaving ¼ inch space from the top.
cupcakes for about 15 to 17 minutes, or until a toothpick comes out clean.
5. Let cool for
When the 2 hours is almost passed, make the frosting!
shortening and margarine in a mixer bowl and beat until well combined and
fluffy, about 3 minutes. If you do
not have a mixer, you can do this whith a whisk as well… it will just take a
2. Add vanilla
and rose water and then gradually add powdered sugar (1/2 cup at a time). Stop occasionally to scrape sides of
the bowl and beat about 3 minutes.
3. Place in
pastry bag with a tip and frost each cupcake with about 2 ½ oz of frosting, or
you can spread on with the back of a spoon. Garnish each cupcake with petals.
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