Rosewater-Pistachio Cupcakes Recipe

Name: Rosewater-Pistachio Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 1/2 cup sugar; 1 1/2 teaspoons baking powder; 1 pinch fine-grain salt; 3 tablespoons pistachios ground; 3 tablespoons unsalted butter room temperature; 1/2 cup milk I used 1%%; 1 egg room temperature; 1/4 teaspoon pure vanilla extract; 2 tablespoons rosewater 1 if you like very subtle, 2 if you like things rosier; 2 1/2 cups icing sugar; 1/4 cup unsalted butter room temperature; 1 tablespoon milk; 5 drops red food colouring; 2 drops vanilla extract; 1 teaspoon rosewater; 1 tablespoon pistachios ground

Servings: persons

1 cup all purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1 pinch fine-grain salt
3 tablespoons pistachios ground
3 tablespoons unsalted butter room temperature
1/2 cup milk I used 1%%
1 egg room temperature
1/4 teaspoon pure vanilla extract
2 tablespoons rosewater 1 if you like very subtle, 2 if you like things rosier
2 1/2 cups icing sugar
1/4 cup unsalted butter room temperature
1 tablespoon milk
5 drops red food colouring
2 drops vanilla extract
1 teaspoon rosewater
1 tablespoon pistachios ground

1
Preheat oven to 325. Line a 12-cup muffin tray with paper liners.
2
In the bowl of a stand mixer or large bowl, whisk together flour, sugar, baking powder, salt and pistachios. Add the butter and beat on medium until it becomes sandy in texture.
3
Whisk the milk, egg, vanilla and rosewater. Add it to dry ingredients in three shots, mixing on medium between each addition. Once all the wet ingredients are in, mix on medium-high speed for 15 seconds.
4
Spoon into liners until 2/3s full. Bake for 20-25 minutes or until just barely golden brown. To test for doneness, insert a toothpick into the centre of cupcakes. If it comes out clean, they are cooked. If any wet batter comes out, bake for a few more minutes.
5
Remove from muffin-tin and let cool on a wire rack.
6
Beat sugar and butter together over medium-high speed until blended and smooth. Add the milk, food colouring, pistachios and vanilla. Beat again until blended scraping the bottom of the bowl mid-way through. If icing is too thin, add more sugar. If too thick, add more milk a teaspoon at a time. Pipe onto completely cooled cupcakes.

877

kcal

Calories

Fat

132

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 17 ingredients. The key ingredients include: 1 cup all purpose flour, 1/2 cup sugar, 1 1/2 teaspoons baking powder, 1 pinch fine-grain salt, and more.

Yes, Rosewater-Pistachio 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.

Rosewater-Pistachio Cupcakes

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