Pistachio cupcakes with fragrant rose frosting
Yield (serves): 12
Prep time: 20 minutes
Cooking time: 25 minutes
2 ¾ sticks (300 g) unsalted butter
2 ¼ cups (300 g) Self raising flour (or white flour plus 1 teaspoon baking powder)
1 ½ cups (300 g) white sugar
4 free range eggs
2 ounces (50 ml) whole milk
¼ teaspoon almond essence
¾ cup (100 g) chopped pistachios
½ teaspoon baking powder
for the topping
1 ¼ sticks (140 g) softened unsalted butter
2 ¼ cups (280 g) icing/confectioners sugar
2 drops natural red food coloring
1 teaspoon rose water
36 whole pistachios to garnish
1. Preheat the oven to 160°c/310F
2. Using an electric mixer, cream the sugar and butter together until light and fluffy, beat in the eggs and continue to mix for a few minutes.
3. Sift in the self-rising flour and baking powder and gently combine all ingredients with a wooden spoon.
4. Add the milk, almond essence and chopped pistachios and gently mix until all ingredients are combined.
5. Divide the batter between 12 muffin cases and transfer to the oven and bake for approximately 20 minutes until lightly golden brown.
6. To test the cakes insert a skewer and if it comes out clean, it’s done. If not give it another few minutes
7. Transfer to a wire rack to cool.
8. To make the frosting, mix all of the ingredients together with an electric mixer until light and fluffy, only add enough red food coloring to make the frosting pink not red.
9. Once the muffins are fully cooled down use a piping bag with a star nozzle to pipe the frosting onto the muffins. Decorate the top of the muffins with three pistachios and dried rose petals if you have them available.
If you don’t like the flavor of rose water, simply leave it out, use a few crushed raspberries to flavor the frosting instead.