Raspberry Rosewater Cupcakes

Ingredients:

For cupcakes:

• 1 and 1/3 cups premium wheat flour
• 1/2 tsp baking powder
• 1/2 teaspoon baking soda
• 1/2 tsp salt
• 110 g (6 tbsp) melted butter
• 3/4 cup sugar
• 1/2 cup sour cream
• 2 large eggs
• 1 tsp vanilla extract

For the filling:

• 2 cups of raspberries
• 1 tbsp and 1 tbsp water
• 2/3 cup sugar
• 1.5 tsp cornstarch
• 1/2 tsp rose water (aqueous solution of rose essential oil components)

For the cream:

• 1 cup of sugar
• 3 egg whites
• 220 g (12 tbsp) butter at room temperature
• 3/4 - 1 teaspoon rose water
• Crystallized sugar for decoration

Preparation:

1. Make the cupcakes: Preheat the oven to 175°C. Line 12 muffin tins with parchment paper. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In a large bowl, whisk together the melted butter, sugar, sour cream, eggs, and vanilla. Fold in the flour mixture.
2. Fill each muffin tin about two-thirds full with batter. Bake in the oven for 18-20 minutes. Let cool in the turned-off oven for 5 minutes, then remove and let cool completely.
3. Meanwhile, prepare the filling: In a medium saucepan, combine the raspberries, 1 cup water, and sugar, stirring occasionally, and bring to a boil. Reduce heat and simmer for 15 minutes, until the mixture has reduced by half.
   
   In a small bowl, combine cornstarch, rose water, and a tablespoon of water. Add the mixture to the saucepan with the raspberries and cook, stirring, for another 2-3 minutes. Strain the sauce through a sieve and let it cool for 20 minutes.
4. Meanwhile, prepare the cream: In a bowl, thoroughly beat the egg whites with sugar. Place the bowl over a double boiler. Beat for 3-5 minutes, until the sugar is completely dissolved. Transfer the mixture to a stand mixer and beat until foamy, 6-8 minutes.
   
   While continuing to mix the mixture with a mixer at medium speed, gradually add the butter. (It's okay if the mixture looks too thick.) Once all the butter has been added, beat thoroughly until smooth, about 1-2 minutes. Add 3-4 tablespoons of raspberry filling and rose water and beat until smooth and thick.
5. Using a sharp knife, cut a 2 cm deep hole in the center of each cupcake, close to the edges. Add a teaspoon of raspberry filling to the hole in each cupcake. Let the filling soak in for 5 minutes, then add the remaining filling. Top the cupcakes with frosting and sprinkle with granulated sugar.