Rosewater and Pistachio Cupcakes

March 18, 2010

Rosewater Cupcakes

A change is in the air.

I’m changing house in two weeks to a place with about three times the pantry space, a DISHWASHER (first time in my life) and a BATH. So if you don’t hear from me for a while, chances are I’m soaking in aromatherapy salts with a glass of wine and some chocolate :)

I’m changing suburbs, and am excited to explore what new food delights await! (Gourmet pizza shop nearby, woo hoo!)

I’m changing my attitude and trying to be a little more positive about life’s little upheavals than have got me down recently.

And I’m changing my usual ingredients from my recent frolics with chocolate and peanut butter, to something a little different.

After I signed the new lease and won the ex-landlord battle I sat back with a coffee, these fluffy fragrant Rosewater and Pistachio cupcakes and a smile. This was my first foray into the realms of rosewater I think this is the start of a beautiful relationship.

This recipe is based on the vanilla cupcake and vanilla frosting recipe from the Hummingbird Bakery Cookbook:

 

ROSEWATER PISTACHIO CUPCAKES

YOU WILL NEED

Cupcakes
120 g Plain flour
140 g Caster Sugar
1 1/2 teaspoons Baking powder
Pinch Salt
40 g Unsalted butter, room temp
120 ml Whole milk
1 Egg
1/4 teaspoon Vanilla Extract
2 tablespoons Rosewater

Makes 12 cupcakes

Frosting
250 g Icing sugar, sifted
80 g Unsalted Butter, room temp
25 ml Whole milk
2 drops Vanilla Extract
1 teaspoon Rosewater
Pink food colouring
1/4 cup Pistachios, finely chopped

DIRECTIONS

  1. Preheat the oven to 170c. Fill a 12-hole muffin tin with paper cases.
  2. Put the flour, sugar, baking powder, salt and butter in a medium size bowl and beat with an electric mixer on slow speed until you get a sandy consistency, and everything is combined. If you don’t have a mixer you can “rub” the butter in to the flour mix.
  3. Gradually pour in half the milk and beat until the milk is just incorportated.
  4. Whisk the egg, vanilla extract, remaining milk and rosewater together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
  5. Spoon the mixture into the paper cases until two-thirds full and bake  for 20-25 minutes or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack.

Frosting:

  1. Beat the icing sugar and butter together with an electric mixer on medium-slow speed until the mixture comes together and is well mixed.
  2. Turn the mixer down to slow speed. Combine the milk, vanilla extract and rosewater in a separate bowl, then add to the butter mixture a couple of tablespoons at a time.
  3. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.
Rosewater and Pistachio Cupcakes
Print
Recipe type: Baking
Author: The Cake Mistress
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 12
Easy Rosewater and Pistachio Cupcakes
Ingredients
  • CUPCAKES:
  • 120 g Plain flour
  • 140 g Caster Sugar
  • 1 1/2 teaspoons Baking powder
  • Pinch Salt
  • 40 g Unsalted butter, room temp
  • 120 ml Whole milk
  • 1 Egg
  • 1/4 teaspoon Vanilla Extract
  • 2 tablespoons Rosewater
  • FROSTING:
  • 250 g Icing sugar, sifted
  • 80 g Unsalted Butter, room temp
  • 25 ml Whole milk
  • 2 drops Vanilla Extract
  • 1 teaspoon Rosewater
  • Pink food colouring
  • 1/4 cup Pistachios, finely chopped
Directions
  1. Preheat the oven to 170c. Fill a 12-hole muffin tin with paper cases.
  2. Put the flour, sugar, baking powder, salt and butter in a medium size bowl and beat with an electric mixer on slow speed until you get a sandy consistency, and everything is combined. If you don’t have a mixer you can “rub” the butter in to the flour mix.
  3. Gradually pour in half the milk and beat until the milk is just incorportated.
  4. Whisk the egg, vanilla extract, remaining milk and rosewater together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
  5. Spoon the mixture into the paper cases until two-thirds full and bake  for 20-25 minutes or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack.
  6. Frosting:
  7. Beat the icing sugar and butter together with an electric mixer on medium-slow speed until the mixture comes together and is well mixed.
  8. Turn the mixer down to slow speed. Combine the milk, vanilla extract and rosewater in a separate bowl, then add to the butter mixture a couple of tablespoons at a time.
  9. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.
  • http://www.ksayerphotography.blogspot.com kristy @ ksayerphotograph

    Your cupcakes look gorgeous and super moist and delicious!
    I think I may have to make these for my d.i.y high tea :)

  • http://www.ksayerphotography.blogspot.com kristy @ ksayerphotograph

    Your cupcakes look gorgeous and super moist and delicious!
    I think I may have to make these for my d.i.y high tea :)

  • http://holdthebeef.blogspot.com Conor @ HoldtheBeef

    When I saw the title of this post I knew they were going to be pretty :)
    Happy moving! The gourmet pizza shop is going to come in VERY handy while you’re still unpacking.

  • http://holdthebeef.blogspot.com Conor @ HoldtheBeef

    When I saw the title of this post I knew they were going to be pretty :)
    Happy moving! The gourmet pizza shop is going to come in VERY handy while you’re still unpacking.

  • http://ooh-look.blogspot.com Belle@OohLook

    I’ve made similar cupcakes before, but I think I overdid the rosewater :P Yours look delightful, I’m sure they’ll give you a sunny disposition for weeks to come!

  • http://ooh-look.blogspot.com Belle@OohLook

    I’ve made similar cupcakes before, but I think I overdid the rosewater :P Yours look delightful, I’m sure they’ll give you a sunny disposition for weeks to come!

  • http://leaveroomfordessert.com Anita

    Good luck with the move. It sounds like the perfect place you’re moving into. – especially that pantry space – I’m jealous!! I love pistachio and rosewater, I made some macarons with that flavour a while ago. I think these cupcakes would be so lovely and light and fluffy!

  • http://leaveroomfordessert.com Anita

    Good luck with the move. It sounds like the perfect place you’re moving into. – especially that pantry space – I’m jealous!! I love pistachio and rosewater, I made some macarons with that flavour a while ago. I think these cupcakes would be so lovely and light and fluffy!

  • http://choclogblog.blogspot.com/ Choclette

    These look and sound delicious. I love rose and pistachios and have been thinking for some time of making something along these lines. I made some cardamom and rose brownies a while back, but the rose flavour got rather lost in the chocolate. I’m also jealous of your pantry and bath, but hope you enjoy them.

  • http://choclogblog.blogspot.com/ Choclette

    These look and sound delicious. I love rose and pistachios and have been thinking for some time of making something along these lines. I made some cardamom and rose brownies a while back, but the rose flavour got rather lost in the chocolate. I’m also jealous of your pantry and bath, but hope you enjoy them.

  • http://www.donutstodelirium.blogspot.com Heavenly Housewife

    This is my first time visiting your blog, and I love it. Beautiful cupcakes daaaahling. Awesome flavours.
    Have a wonderful weekend.
    *kisses* HH

  • http://www.donutstodelirium.blogspot.com Heavenly Housewife

    This is my first time visiting your blog, and I love it. Beautiful cupcakes daaaahling. Awesome flavours.
    Have a wonderful weekend.
    *kisses* HH

  • http://bettysbites.blogspot.com betty

    these look fab- thanks for sharing :O)

  • http://bettysbites.blogspot.com betty

    these look fab- thanks for sharing :O)

  • Chanel11

    Now these are my kind of cupcakes!

  • Chanel11

    Now these are my kind of cupcakes!

  • Mary

    I made these for Mother’s Day brunch, and they were delicious! Thanks so much for the recipe.

  • Mary

    I made these for Mother’s Day brunch, and they were delicious! Thanks so much for the recipe.

  • http://thecakemistress.com Cake Mistress

    Hi Mary,

    I’m so glad these were a delicious brunch! Thanks for visiting :)

  • http://thecakemistress.com Cake Mistress

    Hi Mary,

    I’m so glad these were a delicious brunch! Thanks for visiting :)

  • http://www.moodfoodblog.com joudie’s Mood Food

    Oh This looks so cute. I love the colours and i am sure the flavour is just great. Just found your blog by accident but it seems i am staying for lots more!!!!

  • http://www.moodfoodblog.com joudie’s Mood Food

    Oh This looks so cute. I love the colours and i am sure the flavour is just great. Just found your blog by accident but it seems i am staying for lots more!!!!

  • Anonymous

    Hi Alicia,

    I just store my frosted cupcakes at room temperature in an airtight container away from sunlight. They’ll be ok for a day or two. Keeping them in the fridge will make them last longer, but also dry them out.

    Kind Regards,
    Emma
    The Cake Mistress

  • Amy King

    Hi Emma,

    These cupcakes are yummylicious!!! My fav used to be lemom meringue, not anymore. :)
    Thank you for sharing the recipe.

    Amy

  • Martin Clarke

    Made these on Friday and I am incredibly impressed. The cupcakes were so moist and heavy, and tasted divine! Got the approval of my mother-in-law and that is simply worth its weight in gold. I slightly overdid the icing colour so it resembled plastic pink so I will try and be less hand heavy with the colouring and go for a really pale pink. Thanks! 

  • Sarah

    I’m looking forward to trying this one! Just wondering – I’ve noticed
    in some of your photos that you use a Kitchenaid stand mixer. Do you swap to the K shaped beater when you’re adding the milk mixture or do you keep using the balloon whisk? Thanks!

  • http://thecakemistress.com/blog Emma

    Hi Sarah,
    I only use the balloon whisk if beating sugar and eggs together, then I swap over to the paddle one for the rest.
    Happy Baking!
    Emma

  • http://thecakemistress.com/blog Emma

    Oops, I mean sugar and butter :)

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