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So APPARENTLY the SuperBowl happened recently. Yes, I do live in San Francisco, but no, I couldn’t tell you who we played against. Boyfriend suggested we put it on to watch the commercials, and in spite of my remonstrations, he stole the remote and flipped it on. We watched about 3 minutes until I felt my soul dying, when I proposed we DVR it and fast forward through the game. After 2 commercials, he gladly gave in and agreed to watch “Mankind: The Story of All of Us” and learn about Vikings, the Silk Road, and Easter Island. Clearly, we’re suckers for The History Channel. Annndddd apparently this is what it’s like to be a geek.

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Since I’m categorically against football and boring games like the SuperBowl, I chose to protest in my own way and do the most antithetical thing possible - bake girly, girly cupcakes. And since Valentine’s Day is just ‘round the corner, I thought I’d share this lovely recipe for a wonderful night of commiseration (All the single ladies! All the single ladies!) or a romantic evening with your S.O.

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These cupcakes are delightfully fluffy, and with just a hint of rose, so wonderfully romantic. I only hope that your V-day is as sweet and satisfying as these scrumptious suckers.

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Rose Cupcakes with Rose Buttercream Frosting

Adapted from

Hummingbird High

Makes 18 - 20 cupcakes

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Cupcake Ingredients

  • 6 tablespoons unsalted butter, at room temperature
  • 1½ cups sugar
  • 1¾ all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon rosewater
  • 1 cup whole milk
  • Optional: A few drops red food coloring to get a nice, rosy color

Frosting Ingredients

  • 1 cup (or more, if you prefer) confectioners’ sugar, sifted
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1 teaspoon rosewater
  • ¼ teaspoon heavy cream (if you have it, otherwise you can substitute milk)
  • Optional: A few drops red food coloring to get a nice, rosy color
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  1. Preheat the oven to 375 degrees F and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
  3. In a large bowl, cream the butter and sugar together. Mix in the rosewater and milk (and if you’re using it, a few drops of red food coloring), then add the eggs one at a time, mixing well after each addition.
  4. Pour some of the wet mixture into the dry ingredients a little at a time, mixing until combined and the batter is smooth.
  5. Divide the batter between the cupcake liners, filling each until two-thirds full.
  6. Put the tin in the oven for for 15 - 18 minutes, or until an inserted toothpick comes out clean. Let the cupcakes cool fully before frosting.
  7. For the frosting, mix the confectioners’ sugar and butter until combined. In a small bowl, mix the rosewater and milk (and a few drops of red food coloring if you’re using it). Add to the sugar & butter mixture and beat well until the frosting is fluffy.
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