• 2/3 cup sugar
• 5 Tbsp butter, room temperature
• 2 eggs, room temperature
• 2 tsp rosewater
• 1 cup flour
• 1/2 tsp baking soda
• Pinch of salt
• 1/3 cup plain Greek yogurt, room temperature
• Grapefruit Glaze:
• Zest of whole pink grapefruit, finely grated
• Juice of 1/2 pink grapefruit
• 2 cups powdered sugar
• 1 Tbsp melted butter

Preheat oven to 350°F. Prepare the Rosebud Cakelet pan with baking spray containing flour and evenly coat wells using a pastry brush. Using a mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time then add in rosewater. Sift flour with baking soda and salt in a small bowl. Alternately add to butter mixture with the yogurt. Stir until smooth and creamy, but don’t overmix. Fill each well with 2 Tbsp of batter or a little over half full . Gently tap pan on counter top to remove air bubbles. Bake for 20-22 minutes, or until toothpick test comes out clean. Cool in pan for 5 minutes then invert cakes onto a cooling rack. Repeat with remaining batter.

While cakes are cooling, prepare grapefruit glaze. Mix all ingredients until smooth. Glaze should be a thinner consistency. When cakes are ready, spoon glaze over cooled cakelets and allow to set. Makes about 12 roses.