Pistachio And Rose Water Cupcakes Recipe

Name: Pistachio And Rose Water Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 1 cup sweet butter, softened; 1 cup superfine sugar; 2 cups self-rising flour; 4 eggs; 1 teaspoon rose water; Frosting; 1 cup cream cheese; 1 1/2 cups powdered sugar, sifted; 2 tablespoons rose water; 3 tablespoons pistachios, chopped

Servings: persons

Cupcakes
1 cup sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
4 eggs
1 teaspoon rose water
Frosting
1 cup cream cheese
1 1/2 cups powdered sugar, sifted
2 tablespoons rose water
3 tablespoons pistachios, chopped

1
Preheat oven to 350u00b0. Put 18 paper baking cups in muffin pans.
2
Combine all the cupcake ingredients in a bowl; beat with an electric mixer until smooth and pale, about 2-3 minutes.
3
Spoon batter into the cups; bake 20 minutes.
4
Remove pans from oven and cool for 5 minutes; then remove cupcakes and cool on a rack.
5
Make the frosting: combine the cream cheese and powdered sugar; beat with an electric mixer until soft and creamy.
6
Add in the rose water and pistachios; stir well; swirl onto the top of the cooled cupcakes.

1341

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Cupcakes, 1 cup sweet butter, softened, 1 cup superfine sugar, 2 cups self-rising flour, and more.

Yes, Pistachio And Rose Water Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio And Rose Water Cupcakes

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