Almond, Raspberry and Rose Cupcakes

I know what you’re thinking; you’re thinking “Rose, seriously? How am I supposed to bake with that? That’s a perfume flavor, not for baking!” I had the same thoughts before I started too! I’ve been wanting to try baking with Rose flavor for a while though so I decided it was high time.When baking with Rose you want to make sure you don’t use a lot. Less is more in this situation. If you add too much it will be like eating perfume. If you add too little though, you won’t be able to taste it. You must achieve a fine balance when using rose water as a flavoring agent. I recommend tasting the frosting after each addition of rose water to make certain you know where the flavor is at.The rose pairs excellently with the almond, raspberry and cream cheese flavors in the cake. You really get quite the flavor combination with this. The raspberry almond cake is light and springy. The ground almonds give the cake a slight bit of texture that provides a nice contrast to the smooth cream cheese frosting. I highly suggest picking up some rose water from your local grocery and trying these out. They may seem a little odd but they are surprisingly good![amd-yrecipe-recipe:79]