Serves: 12
Preparation time:
15 mins
Cooking time:
20 mins
Rose & Pistachio Cupcakes
The combination of beautifully fragrant rosewater and the texture of pistachios give this flavour a delicious taste of the Mediterranean.
Ingredients
- 200g self raising flour
- 1 tsp baking powder
- 120g butter, softened
- 160g caster sugar
- 2 Ella Valentine eggs, room temperature
- 1 tsp rosewater
- 2 tbsp milk
- 50g chopped pistachios, toasted
Buttercream:
- 120g butter, softened
- 200g icing sugar, sifted
- 1 tsp rosewater
- 2 tbsp milk
Equipment
- 12 hole muffin tin
- 12 cupcake cases
Method
Preheat the oven to 180C (350F), Gas Mark 4. Line a 12 hole muffin tin with cupcake cases.
- Sift the flour and baking powder together and set aside.
- Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the rosewater.
- Fold in half the sifted flour, then the milk, then the rest of the flour.
- Gently fold in the pistachios.
- Spoon the mixture into the cupcake cases and bake for 18-20 minutes or until a cocktail stick inserted into the centre comes out clean.
- Place on wire racks to cool completely.
Buttercream:
- Cream the butter, gradually add the sugar until smooth and creamy.
- Add the rosewater and milk.
- Divide the mixture so each of the 12 cupcakes can be frosted. Pipe onto the cupcakes using a piping bag and then, garnish with candied rose petals and toasted pistachios
