Pink Peppercorn and Rose Tea Cakes

1½ cups cake flour or all-purpose flour
1 cup granulated sugar
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ 8 ounce sour cream
⅓ cup vegetable oil
1 egg, beaten
½ cup water
¼ cup fresh culinary rose petals, chopped (or 2 Tbsp. dried rose petals), plus more fresh culinary petals for topping
1 teaspoon bottled rose water
1 teaspoon pink peppercorns, finely crushed, plus more for topping
Cream Cheese Glaze

Preheat oven to 350°F.
Coat a 3-inch doughnut pan or muffin pan with nonstick cooking spray.
In a large mixing bowl whisk together flour, sugar, baking soda, baking powder, and salt. Stirring to incorporate until smooth after each addition, add sour cream, oil, egg, 1/4 cup water, the rose petals, rose water, and peppercorns. Spoon batter into prepared pan, filling each cup about half full. Chill remaining batter.
Bake 12 to 15 minutes or until a toothpick comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely. Repeat with reserved batter.
Dip tops of tea cakes in Cream Cheese Glaze. Immediately sprinkle with additional rose petals and peppercorns.
Store in an airtight container up to 2 days or freeze unglazed cakes up to 1 month.

In a medium mixing bowl beat 4 ounces softened cream cheese, 3/4 cup powdered sugar, and 3 tablespoons milk with a mixer on medium until smooth.
Makes about 1 1/2 cups.