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Rose & Pistachio Cupcakes Recipe

Ingredients

How to make it

  • For the cupcakes :
  • Preheat the oven to 180˚C. Line a 12-hole muffin tin with paper cases.
  • Sift the flour and baking powder together in a bowl and set aside.
  • In a separate large bowl, beat 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 folding well to combine after each addition.
  • Gently fold in the pistachios.
  • Spoon the cupcake mixture into the cupcake cases and bake for 18-20 minutes or until a cocktail stick inserted into the center comes out clean.
  • Remove the cupcakes from the oven and place on wire racks to cool completely.
  • For the butter-cream :
  • In a large bowl, beat the butter until creamy.
  • Gradually add the sugar and beat until smooth and creamy.
  • Add the rosewater and milk ( as required ).
  • Fill a piping bag with butter-cream and pipe onto the cupcakes.
  • Garnish with chopped pistachios.

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