These delicious, cupcakes have a wonderful hint of fragrant rosewater… Try garnishing these spring cupcakes with crushed pistachios and candied rose petals: mmmm….
Ingredients:
For the cupcakes:
- 120 g butter, softened
- 160 g caster sugar
- 1tsp rosewater
- 2 eggs, room temperature
- 200 g self-raising flour
- 1tsp baking powder
- 2tbsp milk
- 50 g chopped pistachios
For the buttercream:
- 120 g butter, softened
- 200 g icing sugar, sifted
- 1tsp rosewater
- 2tbsp milk
Method:
- Preheat the oven to 180 degrees Celcius. Line a 12-hole muffin tin with cases.
- Sift the flour and baking powder together in a large bowl.
- In another bowl cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Gently stir in the rosewater.
- Fold in half of the sifted flour, then the milk, then the rest of the flour, gently fold this well to combine after each addition.
- Gently fold in the pistachios.
- Spoon the cupcake mixture into the cupcake cases and bake for 18-20 mins. Then, remove the cupcakes from the oven and leave to cool.
- For the buttercream, In a large bowl cream the butter, then gradually add and stir in the sugar until fluffy and creamy.
- Add the rosewater and milk.
- Pipe the buttercream onto the cupcakes using a piping bag.
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