Rose and Pistachio Cupcakes
Delicately floral cupcakes infused with rose-flavor and studded with crunchy pistachios, topped with smooth buttercream and garnished for a beautiful treat.
Equipment
- Cupcake tray & liners
- Mixing Bowls
- Electric mixer (for frosting)
- Wire rack
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- ½ cup sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon rose water
- ½ cup crushed pistachios
Frosting (Buttercream)
- 1¾ cups caster sugar
- 300 g butter chopped
- 1 teaspoon vanilla bean paste
Instructions
- Preheat oven to 350 °F (175 °C). Line two standard muffin trays with 18 cupcake liners.
- In a mixing bowl whisk eggs, oil (or butter), sour cream (or milk), rose water until combined.
- In another bowl sift flour, baking powder, bicarb (or baking soda), sugar and add crushed pistachios. Mix to combine.
- Fold dry ingredients into wet until just combined; fill cupcake liners about 2/3 full.
- Bake for about 18 minutes or until a toothpick comes out clean. Let cool completely on wire rack before frosting.
- For the buttercream: whisk egg whites and sugar over a double boiler until sugar dissolves; whip until stiff peaks then gradually add chopped butter and vanilla bean paste until fluffy.
- Pipe or spread buttercream onto cooled cupcakes, and garnish with extra crushed pistachios.
Notes
Ensure cupcakes are completely cooled before frosting to avoid melting. You can enhance floral flavor by increasing rose water slightly. Store in an airtight container in the fridge if frosted.