Preheat the oven to 350°F. And prepare your cupcake pan with baking liners or grease.
In a small bowl combine your milk and lemon juice. Let it sit for 2 minutes to curdle.
In a separate bowl add eggs, ¼ cup curdled milk, and vanilla and mix until combined.
Using your paddle attachment in your mixer combine cake flour, sugar, baking powder and soda, and salt. Mix on the stir setting for 1 minute.
Add in the butter and mix on a low speed for another minute. Then add the remaining curdled milk and mix. Mix this combination for about 2 minutes.
Slowly add in the egg and milk mixture in 3 parts. Beat for about 30 seconds between each addition or until well combined. Then add the cardamom and mix.
Scoop out batter into lined cupcake pan.
Bake for about 22-24 minutes. Test with a toothpick to make sure it comes out clean. If not, bake more in increments of 2 minutes.
Let cool completely before adding frosting and decorating.
Frosting:
Hours before making the frosting, add the rose to the cream in a small glass or porcelain bowl. Cover tight and place in the refrigerator for about 2-4 hours. The longer it sits the more flavorful it will become.
Using your mixer and the paddle attachment again, whip the butter for 8 minutes on medium/low speed. The butter will become very creamy!
Strain the rose from the milk and pour the milk into the butter as well as the cardamom. Stir for 30 seconds. If you need more rose flavoring, feel free to add a little rose water.
Add the powdered sugar in 3 batches. The frosting should become very light and fluffy.
If you would like to add that rose color (which I did) add a few drops of food dye until well mixed.
Assembly:
Assemble the cooled cupcakes with frosting and sprinkle with a little extra cardamom.
Enjoy!
Notes
- Size of cupcakes: You can also make these into mini cupcakes. It'll make 48 and they will back for about half the time. You could also make this into two rounds, baking for about double the time.