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
Method
For the cupcakes: 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.
Top tip for making Rose and pistachio cupcakes
Learn how to pipe the perfect iced-rose with our easy-to-follow video.
