Persian Love cupcakes
Candied rose petals
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1 large egg white
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1/4 cup sugar
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Petals from 2 organic roses
Cake
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1/2 cup cake flour
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7 tablespoons baker's sugar or superfine sugar, divided into half
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3/4 teaspoons baking powder
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2 large eggs, separated
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3 tablespoons water
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1/8 cup canola oil
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1/2 teaspoon grated lemon peel
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1/8 teaspoon whole cardamom seeds (removed from about 3 green cardamom pods)
Frosting
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1 cup chilled heavy whipping cream with 1/4 cup removed
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Pinch of saffron threads
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1/3 cup powdered sugar
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1 teaspoon rose water
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2 tablespoons natural unsalted pistachios
For candied rose petals:
Step 1 - Whisk egg white in small bowl until foamy. Using pastry brush, brush rose petals on both sides with egg white foam_ very lightly_, too much egg white will not produce the correct frosted look; sprinkle on both sides with sugar. Dry on nonstick rack at least 6 hours or overnight. Do not refrigerate the petals, they will lose their candied sugar shell. As the cake has whipped cream on top and needs to be refrigerated, I'd suggest putting the petals on just before serving.
For cake:
Step 1 - Preheat oven to 160°C/325F. Fill cupcake tray with liners.
Step 2 - Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth. Add yolk mixture to dry ingredients; whisk until smooth. Beat egg whites in medium bowl until soft peaks form. Gradually add one half of the sugar; beat until whites resemble thick marshmallow fluff. Fold whites into batter in 3 additions. Divide batter between prepared pans. Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes. Cool in pans on racks 15 minutes. Turn out onto racks cool completely. (Can be prepared 1 day ahead. Wrap and store at room temperature). They will contract when they come out of the oven.
For frosting:
Step 1 - Combine 1/4 cup cream and saffron in small saucepan. Bring to simmer. Remove from heat; let steep 20 minutes. Chill until cold.
Step 2 - Beat remaining 3/4 cup cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream. Beat until peaks form.
Assembly
Spread frosting over a cooled cupcake. Garnish cake with rose petals and pistachios.
Recipe from Epicurious