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. A wonderfully fragrant treat, these beautiful cupcakes go perfectly with a cup of tea – serve them up to your guests and they’ll all be really impressed.
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
WEIGHT CONVERTER
grams
to
cups
Method
For the cupcakes (opens in new tab): Preheat the oven to 180˚C/350˚F/gas 4. Line a 12-hole muffin tin with cases.
Sift the flour and baking powder together in a large, clean bowl and set aside.
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.
Fold in half the sifted flour, then the milk, then the rest of the flour, gently folding well to combine after each addition.
Gently fold in the pistachios.
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.
For the buttercream: In a large, clean bowl cream the butter, then gradually add and stir in the sugar until smooth and creamy.
Add the rosewater and milk.
Pipe the buttercream onto the cupcakes using a piping bag and then, garnish with candied rose petals and toasted pistachios.
Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
Butterfly buns
