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Let Them Eat: Raspberry Rosewater Cupcakes

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Cupcakes for Cupid. [Photograph: María del Mar Sacasa]

I don't like Valentine's Day. Glittery cards with swoopy handwriting, hokey haikus, special trips to the lingerie store for February 14th: No, thank you. Shouldn't love be celebrated, enjoyed, or suffered through every day?

While I don't think I'll ever convert to the commercial cult of Saint Valentine, I do believe in making food that induces love, or at least, infatuation. If you are a floral bouquet kind of guy or gal, this is a fitting end to the romantic candlelit meal you've elaborately planned, but if you're not, these can make a declaration of love year-round: the cupcakes delicately exhale rosewater, their cores beat with red raspberry hearts, and their gently iced tops lie demurely under sugar-dusted satiny petals.

It's a funny thing, love...it's so very similar to hunger: visceral, gnawing, gut-wrenching—like the most acute of hunger pangs. The craving, the desire, the search for something that will satiate. Love and hunger consume, madden, and hold the senses hostage.

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Raspberry Rosewater Cupcakes »

About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her occasional rants on Twitter @HHandFrijoles.

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