Rosewater and Pistachio Cupcakes... with a surprise inside!
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Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
Cupcakes
  • 115g butter, softened
  • ¾ cup sugar
  • 2 large eggs, room temperature
  • ½ cup milk, room temperature
  • ½ tsp vanilla extract
  • ¾ cup self-raising flour
  • ½ cup + 1 tbsp all-purpose flour
  • 1 tsp rosewater (for the heart)
  • Pink food colouring (for the heart)
Rosewater Buttercream
  • 115g butter, softened
  • 3-4 cups icing sugar
  • ¼ cup milk, room temperature
  • 2 tsp rosewater
  • Pink food colouring
  • ¼ cup Pistachios, chopped finely (to decorate)
Instructions
Cupcakes
  1. Preheat oven to 170°C. Line 12 muffin tins with cupcake papers and grease a 20cm baking pan.
  2. Cream the butter with an electric mixer until smooth in a large bowl.
  3. Gradually add the sugar and beat for 3 minutes until fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Sift the 2 flours and salt into a separate bowl.
  6. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Do not overmix!
  7. Separate ⅓ of mixture to a small bowl. Add rosewater and drops of pink food colour and mix well.
  8. Pour mixture into greased baking tin and cook for 15 mins, or until a toothpick comes out clean.
  9. Once completely cool, cut hearts out of the cake with a cookie cutter.
  10. Put a dab of vanilla mixture into each liner and stand the hearts up facing one direction.
  11. Spoon the remaining vanilla mixture around each heart until the cupcake liners are about ¾ full with mixture.
  12. Bake for 20-25 minutes until lightly golden brown.
  13. Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
  14. Make sure you keep them facing all the same way!
Rosewater Buttercream
  1. Place the softened butter in a large mixing bowl and beat until smooth.
  2. Gradually add in 2 cups of sugar, then the milk and rosewater.
  3. Beat for around 3-5 minutes until smooth and creamy.
  4. Gradually add the remaining sugar until it is thick enough to ice the cupcakes (you may not need all the sugar).
  5. Add a few drops of food colouring and beat until the colour is well distributed.
  6. Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.
  7. Sprinkle chopped pistachios over the top to garnish.
Recipe by Love Swah at https://loveswah.com/2013/07/rosewater-and-pistachio-cupcakes/