| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 40 min |
| Yield: | 12 servings |
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large egg whites
- 2 tablespoons flavorless oil
- 1 1/2 teaspoons clear imitation vanilla extract, preferably McCormick’s
- 1 1/2 teaspoons rosewater
- A few drops pink food coloring
- 6 tablespoons whole milk
- 1/3 cup rainbow sprinkles (artificially colored cylinders, not nonpareils, sanding sugar or anything naturally colored)
- 12 flat-bottomed ice cream cones
- 3/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon whole milk
- 1 1/2 teaspoons rosewater
- 1/2 teaspoon vanilla extract
- Pinch kosher salt
- Food coloring, optional
- Sprinkles
Instructions
- For the cupcakes: Preheat the oven to 350 degrees F.
- Combine the flour, cornstarch, salt and baking powder in a medium bowl. Set the dry mixture aside.
- In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. Add the oil, vanilla extract, rosewater and food coloring.
- With the mixer running on low speed, add the dry mixture and the milk to the wet mixture in two or three alternating batches and mix until just barely combined. Using a rubber spatula, gently fold in the sprinkles until they’re evenly distributed.
- Arrange the ice cream cones in a 9-by-13-inch pan. Add the batter to a large piping bag and snip a hole at the tip about 1-inch wide (or use a 1-inch tip). Fill the ice cream cones to the inner line of each cone. Bake for 20 minutes. Let cool in the pan for 10 minutes and then transfer the cupcakes to a wire rack to cool completely, about 1 hour.
- For the frosting: Meanwhile, in a stand mixer fitted with the paddle attachment, beat the butter until smooth, then gradually beat in the powdered sugar. Add the milk, rosewater, vanilla extract and salt and beat to combine.
- For the assembly: Decorate the cupcakes with the frosting of your choice. Or, if you made a double batch of frosting to have enough for the roses, separate the frosting, adding dye if you choose, and place into piping bags fitted with a rose petal tip and a leaf tip. Directly onto the center of the cupcake, pipe one small arch shape with the rose petal tip, then another halfway overlapping the previous petal, continuing until your flower is complete. Using the piping bag with the leaf tip, add leaves. You can also form any other decorations your heart desires (for example, using a star tip for adornments). Add the sprinkles.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 446 |
| Total Fat | 22 g |
| Saturated Fat | 13 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 1 g |
| Sugar | 42 g |
| Protein | 3 g |
| Cholesterol | 52 mg |
| Sodium | 150 mg |