Strawberry-Rose Cupcakes

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1 cup butter at room temperature
• 0.8 cup buttermilk 
• 3 large eggs 
• 2.5 cups flour 
• 2.5 cups rose petals (organically grown)
• 1.5 tsp rosewater 
• 0.3 teaspoon salt 
• 0.3 cup strawberry jam 
• 1.3 cups sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• whisk
• toothpicks
• stand mixer
• muffin liners

Directions

1. Preheat oven to 32
2. Line 16 muffin cups with liners. Beat butter and sugar with a stand mixer until creamy.
3. Add eggs, vanilla, and buttermilk; beat until well blended.
4. Whisk together flour, baking powder, baking soda, and salt in a bowl. Gradually beat into butter mixture until well blended.
5. Whisk together jam and rose water to taste in a small bowl.
6. Spread 2 heaping tbsp. batter in each liner. Top with 1 tsp. jam mixture, then another 2 heaping tbsp. batter, carefully spreading it to cover jam.
7. Bake cupcakes until a toothpick inserted toward the edge comes out clean, 25 to 27 minutes.
8. Let cool in pans 5 minutes, then transfer to racks to cool completely.
9. Spread with frosting and decorate with rose petals.
10. *Find with cocktail or baking supplies.