Almond Rose Water Cupcakes
3/4 cup all-purpose flour
3/4 cup cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 1/4 cups granulated sugar
3/4 cup whole milk
1/2 teaspoon almond extract
1 tablespoon rose water
Gel color, pink, optional
Preheat oven to 350 degrees.
Prepare cupcake tins with liners.
Sift dry ingredients together, set aside.
Cream butter and sugar until light and fluffy.
Add eggs one at a time until fully incorporated.
Add 1/3 dry mixture, mix until combined.
Add 1/2 milk, almond extract and rose water, mix.
Add another 1/3 dry mixture, mix.
Add remaining milk, mix.
Add remaining dry ingredients, mix.
If desired, add pink gel coloring.
Bake 15 to 20 minutes until they spring back to the touch.
Cool before frosting.