Pink Rose Cupcakes

Is summer almost over already? It seems like just yesterday the trees started offering up adorable little green leaf buds. Now that August is coming to a close, I feel cheated. Where are the days of lounging poolside or feeling the sand between my toes at the beach? Rats.

I deem roses as the symbol and anthem of summer- all season long I bask in the perpetual blooms all around our beautiful neighborhood. Alas, in an emotional pre-adieu, I concocted rose-scented cupcakes. Add some food coloring to make them a blissful hue and throw some sprinkles on top. Celebrate the remaining summertime!

Rose Cupcakes

3/4 cup (1 1/2 stick) of butter
1 cup of sugar
2 1/2 cup of flour
2 tsp of baking powder
1/2 tsp of baking soda
1/2 tsp salt
1 cup of sour cream
4 eggs
1 tsp of vanilla
2 tsp rosewater

Preheat the oven to 350 degrees F and grease and flour a baking pan.Cream the butter and sugar until light and fluffy. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. Fill cupcake cups about halfway.  Bake for 12- 15 minutes, until a cake tester or toothpick comes out clean.

Pink Cream Cheese Frosting
8 oz package cream cheese, softened
1/2 stick (2 oz) butter, softened
1 lb box confectioner’s sugar
few drops red food coloring