These tea cakes are inspired by the protagonist Rosaline's journey of identity and self-discovery, mirroring her subtlety and elegance. The rosewater nods to the Shakespearean reference in the book's title.
Preheat oven to 350°F.
Cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in rosewater and vanilla extract.
In a separate bowl, whisk together flour and baking powder.
Alternately add flour mixture and milk to the butter mixture, starting and ending with flour.
Pour batter into greased muffin tins and bake for 20-25 minutes.
Allow to cool and dust with powdered sugar before serving.