*I do not regularly keep cake flour on hand so I used a mix of all-purpose flour and cornstarch. If you happen to have cake flour on hand, you can use 2 1/2 cups cake flour and NO cornstarch. **To quickly bring eggs to room temperature place them in a bowl and fill with warm water. Let them sit five minutes. ***Rose water can be purchased at most health food stores or online. Here is the link to the one I bought on [Amazon | http://www.amazon.com/gp/product/B00194BI4I/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00194BI4I&linkCode=as2&tag=halbakhar-20&linkId=6IVXRZX5326TJMKR]. I chose the 4 oz bottle because it was more economical than the 2 oz bottle. **** Unfrosted cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. Once the cupcakes are frosted, store in the fridge and bring to room temp before eating. This recipe is easily halved. ****Cupcakes adapted from [Martha Stewart | http://www.marthastewart.com/317517/red-velvet-cupcakes]