ROSEWATER & PISTACHIO CUPCAKES!

Pistachio is definitely a favourite of mine, as you might already be able to tell from the other recipes on my blog… I have however always loved combining pistachio with other flavours – and the fact that I hadn’t posted my recipe for these beauties already shocked me! (I was asked to bake some for a birthday, so this seemed the perfect opportunity!)

I loooove to make my cupcakes as simply and easily as possible, yet make them look as good as I can! Sometimes I admit that I am rushed, so they look a tad meh, but the taste is always there! These cupcakes are gorgeous in my opinion as the colours area match made in heaven – the delicate colour of the buttercream mixed with the chopped decorations provide a pretty contrast – definitely worth the minimal effort!

Ingredients

Cupcakes
– 150g Butter
– 150g Caster Sugar
– 150g Self-Raising Flour
– 3 Medium Eggs
– 1/2tsp Baking Powder
– 1/2tsp Rosewater
– 65g Pistachios, chopped finely

Decoration
– 125g Butter, room temperature
– 450g Icing Sugar
– 1-3tbsp Whole Milk
– Pink Food Colouring
– 3-5drops Rosewater
– Chopped Pistachios
– Freeze Dried Raspberries

Method

• To bake the Cupcakes – Preheat your oven to 180C/160C Fan and line a 12-hole muffin tray with cases!
• Cream together the Butter and Caster Sugar until light and fluffy, add the Self -Raising Flour, Eggs, Baking Powder, & Rosewater and beat again until combined well. Fold in the Pistachios and spoon into the cases.
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• Bake the Cupcakes in the oven for 15-20 minutes (mine usually take 18 minutes in my oven!) and then leave to cool on a wire rack.
• To decorate the Cupcakes – Beat the Butter in a stand mixer until smooth, this will take a couple of minutes. Add the icing sugar gradually whilst continuously mixing (I add mine 100g/150g a time) and beat it with the milk till you get the texture you want. I beat my Buttercream for 4-5 minutes to make it very smooth and light!
• Read more method please see : www.janespatisserie.com

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