Rose and pistachio cupcakes

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:

  1. Preheat the oven to 180 degrees Celcius. Line a 12-hole muffin tin with cases.
  2. Sift the flour and baking powder together in a large bowl.
  3. 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.
  4. 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.
  5. Gently fold in the pistachios.
  6. 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.
  7. For the buttercream, In a large bowl cream the butter, then gradually add and stir in the sugar until fluffy and creamy.
  8. Add the rosewater and milk.
  9. Pipe the buttercream onto the cupcakes using a piping bag.

 

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