Ingredients:
1 box of your favorite white cake mix (plus all required ingredients, as listed on box)
1 tbsp plus 1 teaspoon of rosewater
½ cup solid vegetable shortening
½ cup (1 stick) butter, softened
4 cups confectioners’ sugar
2 tablespoons milk
Optional: several drops of red food coloring
Directions:
1. Mix cupcake batter according to box instructions, but add 1 tablespoon of rosewater to the liquid ingredients before combining with dry ingredients. Bake as directed, until golden and a toothpick comes out clean. Cool completely.
2. In a large bowl, cream the shortening and butter with an electric mixer. Add the rosewater, then gradually add the sugar. Use a spatula to scrape the sides and bottom of the bowl, making sure all of the sugar is incorporated. Slowly add the milk and beat at medium speed until the frosting is light and fluffy, and slightly stiff.
3. If you want the icing to be pink instead of white, add red food coloring, drop by drop, until you achieve your desired color.
4. Once your cupcakes are completely cool, use a butter knife to spread frosting over the top. Pile on and swirl to your heart's content, kitchen queen!
