Topped with matcha, almond flour, and edible flowers. To quote Cassie, "We're so girly right now."
It's about time I did a medfeature with a very special lady, my roommate, Cassie! I'm lucky I have such a trendy, hardworking, clean, and beautiful roommate like her. You might see her snapping photos with her super cool Polaroid camera, bringing baked goods to lunch (a tradition her and another classmate like to call "Teatime Tuesday"), listening to hipster music, and spritzing water to our little mini windowsill garden. Yes, she's cool like that.
So I wasn't even a little surprised when she asked if we could bake rosewater angel food cupcakes with edible flowers together for our friend's birthday. Who else would just randomly have rosewater!? I was so excited to make these with her, and the experience was lovely. The best part was that we deviated a little from the regular recipe, adding blackberries to the cake and then topping them with whipped cream that had a touch of boysenberry jam. In addition to topping the cupcakes with edible flowers, we added matcha and almond flour, because, why not. And the matcha dusting on top made the whole thing look extra delicious. It's the perfect fluffy, colorful cupcake to welcome spring!
An interview with Cassie:
Where are you from, and where did you go to undergrad?
I am from Carmel, IN, and I went to IU Bloomington.
What do you like to do to de-stress?
A lot of things! I like to run, eat... maybe you shouldn't put that. And bake, and cook! Oh and water my plants.
When did you start cooking?
My senior year of high school, I started getting interested in baking and cooking. Actually as a young kid too I was always interested. My mom would never buy flour and butter when we were kids, and I'd go and make like "makeshift" cakes with other ingredients and using the toaster oven and stuff. I used to melt candy in the microwave to make "new candy" too.
What is your favorite thing to cook?
Oh man, I have to think about this one. I like to experiment, so there's not really a certain thing I like to cook.
How about any new cooking experiments recently?
I made a salad, and it had a lot of color. I like making things look artsy, adding a lot of color and things. And I like creating interesting flavor combinations. I guess the last thing I did on my own was cornbread - I put in thyme, fresh corn, and Thai red chili peppers.
Tell me about your plants!
Right now, I'm growing basil, 3 kinds - purple, lemon, and the regular Italian kind. They're not doing so well *laughs* but I planted so many so some should stay alive. I also planted strawberries, which aren't doing so well either *laughs again* I planted arugula and those are actually doing really well. I also planted nasturtium, and apparently they're edible! I'm also growing tomatoes - purple Cherokee, Italian Noire, and black cherry.
Why did you want to start gardening?
I didn't want to buy groceries! And I've always wanted a garden, it's always nice to see where your food comes from, and it lets you stay connected with your food.
Last but not least, what is your favorite dessert?
Creme brulee, definitely creme brulee.
Thanks for doing this medfeature with me roommate. I'm so glad that we'll be together next year too, and here's for many more cooking and baking adventures to come!
Rosewater angel food cupcakes
For the cupcakes:
1/2 cup cake flour
1/3 + 1/2 cup sugar, divided
6 large egg whites
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1/2 teaspoon rosewater
1/2 teaspoon vanilla
For the boysenberry whipped cream
1 cup heavy whipping cream
2 tablespoons sugar
2 tablespoons boysenberry jam
!For the cupcake decorations
12 fresh baked cupcakes (recipe above)
Whipped cream frosting (recipe above)
Matcha powder, almond flour, and edible flowers for topping
For the cupcakes
Preheat oven to 300 F. Line a cupcake tin with 12 cupcake liners.
Sift the flour and 1/3 cup of sugar onto a sheet of wax paper.
In a large bowl, beat the egg whites until they are frothy, then add the salt and the cream of tartar and beat the mixture until it barely forms soft peaks.
Beat in the remaining 1/2 cup of sugar slowly, and add the rosewater and vanilla. Beat the mixture until it holds soft peaks.
Sift 1/4 of the flour mixture into the egg whites, then gently fold the batter. Do this for the remaining flour mixture again.
Place 2 blackberries in each cupcake liner. Spoon the batter into the liners. Tap the cupcake pan against the counter a few times to get rid of any air bubbles.
Bake in the oven for 40 minutes, or until the tops are golden brown and a knife comes clean out of the center of a cupcake. Let the cupcakes cool on a cooling rack.
For the whipped cream
Beat the heavy whipping cream and sugar until somewhat stiff peaks form. Beat in the boysenberry jam until well incorporated. Keep in the fridge until ready to frost.
For the cupcake decorations
Frost the cupcakes however you'd like with the whipped cream. Sprinkle a little matcha powder and almond flour on top, and then top the cupcakes with edible flowers. Enjoy these beauties!