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Rose and Pistachio Cupcakes

Rose and Pistachio Cupcakes: Indulge in Floral Bliss

These Rose and Pistachio Cupcakes are a sweet homage to vibrant Middle Eastern flavors, merging floral notes with delightful crunch.
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Prep Time 25 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 53 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-purpose flour Can substitute with gluten-free flour blend.
  • 1/2 cup Unsalted butter Can substitute with margarine for dairy-free option.
  • 1 cup Granulated sugar Brown sugar can be used for a deeper flavor.
  • 2 large Large eggs No direct substitution recommended for taste and texture.
  • 1/2 cup Whole milk Can substitute with almond milk for dairy-free option.
  • 1 teaspoon Vanilla extract Can be replaced with almond extract for different flavor.
  • 2 tablespoons Rosewater Use sparingly to avoid overpowering the cupcakes.
  • 2 teaspoons Baking powder Ensure it's fresh for best results.
  • 1/4 teaspoon Salt Use sea salt for a gourmet touch.
  • 1/2 cup Finely chopped pistachios Can substitute with any nut if allergies are present.
For the Frosting
  • 2 cups Powdered sugar Use finely sifted sugar for best results.
  • 1/2 cup Softened butter Ensure it's at room temperature for easy mixing.
  • 1 tablespoon Additional rosewater Adjust to taste for balance.
  • 1 drop Food coloring Optional for soft pink hue.
  • 1 pinch Salt Balances sweetness of the frosting.
For the Decoration
  • 1/4 cup Edible rose petals Ensure they are food-safe and properly washed.
  • 2 tablespoons Crushed pistachios Enhances both flavor and visual appeal.

Equipment

  • Oven
  • Mixing bowls
  • measuring cups
  • electric mixer
  • Cupcake Tins
  • spatula

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line your cupcake tins with liners.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add eggs one at a time, then mix in milk, vanilla, and rosewater until smooth.
  4. In a separate bowl, whisk flour, baking powder, and salt, then fold into wet ingredients until just combined.
  5. Gently fold in the finely chopped pistachios and optional food coloring.
  6. Fill cupcake liners about two-thirds full with the batter.
  7. Bake for approximately 18 minutes, until a toothpick comes out clean.
  8. Allow to cool in tins for 5 minutes, then transfer to a wire rack to cool completely.
Frosting and Decoration
  1. Mix softened butter with powdered sugar, rosewater, and a pinch of salt until smooth and creamy.
  2. Frost each cupcake generously and garnish with crushed pistachios and rose petals.
  3. Serve on a platter and enjoy your beautiful Rose and Pistachio Cupcakes!

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Avoid overmixing to maintain light texture and use fresh ingredients for the best results.

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