Strawberry-Rose Cupcakes

• 1 cup butter, at room temperature
• 1 1/4 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk
• 2 1/2 cups flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup strawberry jam
• 1 1/2 to 2 tsp. rose water*
• 2 1/2 cups small rose petals (organically grown)

1. Preheat oven to 325u0b0. Line 16 muffin cups with liners. Beat butter and sugar with a stand mixer until creamy. Add eggs, vanilla, and buttermilk; beat until well blended.
2. Whisk together flour, baking powder, baking soda, and salt in a bowl. Gradually beat into butter mixture until well blended.
3. Whisk together jam and rose water to taste in a small bowl. 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.
4. Bake cupcakes until a toothpick inserted toward the edge comes out clean, 25 to 27 minutes. Let cool in pans 5 minutes, then transfer to racks to cool completely. Spread with frosting and decorate with rose petals.
5. *Find with cocktail or baking supplies.
6. Note: Nutritional analysis is per cupcake.

butter, sugar, eggs, vanilla, buttermilk, flour, baking powder, baking soda, salt, strawberry jam, rose water, petals

Taken from www.myrecipes.com/recipe/strawberry-rose-cupcakes (may not work)