Simple as a rose, my darling little lavender.

What could be better than a light simple dessert, flavored with the essence of a flower shop?
       nothing. that's the only correct answer.
What's better than lavender icing to go on top?
       once again, nothing.
Basically, this combination is nothing short of heavenly.

I (Alyssa) have fallen in love with rosewater cupcakes from a bakery near my house, so I took it upon myself to create my own much simpler version of these little cupcakes I've grown to love.

Right now you may be asking yourself what rosewater is, dear reader.
Rosewater is essentially what it sounds like, the essence of rose in liquid form. It's good for many different purposes and I'll be sure to share some of it's other uses.

It has a very distinct flavor, basically it tastes like you're biting into a bouquet of flowers. it's not for the heavy chocolate lovers, but the more refined palates of society. (kidding. they're so good.)



Now on to the actual process...

I tried to make this recipe as simple as possible, so all I used was:

• a white cake mix
• whipped vanilla frosting
• rosewater (I used Neilsen-Massey's brand from William Sonoma)
• dried lavender (ground, I used a mortar and pestle)
• Purple food coloring to give it a little color

For the cupcakes, follow the recipe on the box and add two teaspoons of rosewater to the cake mix, bake at 350 degrees for about ten minutes, they come out perfect. 

For the frosting, add about a tablespoon of ground lavender and mix together, you can add food coloring if you please. 

Simply frost and sprinkle on a tad bit of leftover lavender for a perfect little garnish.

Enjoy, reader. 

There's really nothing better in life than a floral cupcake, and the lavender frosting is the best complimentary flavor. 

thanks for reading.

the minds of mal.lys.