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Jessica Joy

Knitwear designer and writer

Rose and Pistachio Cupcake Recipe

In celebration of holidays and sunshine, I’m sharing a really fresh, summery cupcake recipe today. If you like Turkish Delight, you’re going to love these. Rose and pistachio is a really common pairing in eastern desserts, like Baklava, so let’s bring on the sunshine!

Rose and Pistachio Cupcake Recipe

Makes: 8 cupcakes
Prep time: 10-15 mins
Baking time: 20-25 mins

Ingredients

Rose cupcake mixture
120g flour
140g caster sugar
40g softened butter
1.5 teaspoons baking powder
120ml milk
1 egg
1 tsp rosewater

Rose Cream Cheese Icing
100g cream cheese (half a packet)
35g softened butter
200g sifted icing sugar
1 tsp rosewater

Method

  1. Preheat oven to 170’C
  2. Soften butter in a large mixing bowl and add the sugar, flour and baking powder mixing until you get a sandy consistency. You can do this by hand, with a mixer or an electric whisk for ease.
  3. Combine the milk and rosewater in a measuring jug and pour roughly half into your dry mixture. Beat until just incorporated.
  4. Whisk the egg into the remaining milk and add it to your bowl. Beat until just incorporated again, being careful not to over mix.
  5. Spoon the mixture into cupcake cases about 2/3 full, you can use a piping bag for this to keep things neat and tidy, and pop them in the oven for 20 minutes, or until just golden.
  6. While the cupcakes are baking you can start to prepare the icing. I don’t know about you but I’m not a fan of super-sweet icing, so I chose a cream cheese icing for these, but if your heart lies with buttercream, go for it!
  7. Drain the liquid from the cream cheese and place into a clean bowl.
  8. Beat this together with the butter until just blended.
  9. Sift in the sugar half at a time, be really careful not to over mix again or the butter and cheese might curdle into a soggy mess. Stop as soon as everything looks mixed in.

Pop the icing in the fridge while the cupcakes cool completely on a wire rack, and then decorate to your hearts content. Whizz up, or roughly chop, some peeled pistachios to give a colourful textured crumb. How perfect would these be for a fancy picnic in the park? You can buy rosewater in any big supermarket, have a look in the baking aisle, or the world food aisle if they have one.

1 comment
  1. Mollie at Yumbles says: 15 July 201410:37 am

    These sound amazing! Perfect flavours, thanks for sharing :)

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