Search

Rose and pistachio cupcakes

(21 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Rose and pistachio cupcakes
Rose and pistachio cupcakes
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Bite into these beautiful cupcakes with a hint of fragrant rosewater and crushed pistachio nuts, and you'll feel like you're having your afternoon tea in a garden of roses.

Ingredients

For the cupcakes:
  • 120g butter, softened
  • 160g caster sugar
  • 1tsp rosewater
  • 2 large eggs, room temperature (we used Ella Valentine eggs)
  • 200g self-raising flour
  • 1tsp baking powder
  • 2tbsp milk
  • 50g chopped pistachios, toasted
For the buttercream:
  • 120g butter, softened
  • 200g icing sugar, sifted
  • 1tsp rosewater
  • 2tbsp milk

Learn how to pipe the perfect iced-rose with our easy-to-follow video.

Method

  1. For the cupcakes: Preheat the oven to 180˚C/350˚F/gas 4. Line a 12-hole muffin tin with cases.
  2. Sift the flour and baking powder together in a large, clean bowl and set aside.
  3. In a separate large, clean bowl cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the rosewater.
  4. Fold in half the sifted flour, then the milk, then the rest of the flour, gently folding 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 or until a cocktail stick inserted into the centre comes out clean. Remove the cupcakes from the oven and place on wire racks to cool completely.
  7. For the buttercream: In a large, clean bowl cream the butter, then gradually add and stir in the sugar until smooth and creamy.
  8. Add the rosewater and milk.
  9. Pipe the buttercream onto the cupcakes using a piping bag and then, garnish with candied rose petals and toasted pistachios.

Your rating

Average rating

  • 4
(21 ratings)

Your comments

comments powered by Disqus

FREE Newsletter