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Persian Delights

Rose water and pistachio cupcakes

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 12 large cupcakes
Course: Dessert
Cuisine: International , British , Persian

Ingredients

Cake Batter / Sponge
  • 225 g unsalted butter (room temperature)
  • 225 g caster sugar
  • 4 medium free range eggs (room temperature)
  • 225 g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 to 2 tbsp rose water (depending on how floral you want it)
  • 1 to 2 tbsp ground fresh pistachios
Buttercream Icing and Decoration
  • 250 g unsalted butter (room temperature)
  • 450 g icing sugar
  • pink food colouring (if you want your cupcakes to have a pink tint - I do a mix of ivory and light pink cupcakes)
  • 1 tsp vanilla extract
  • 1 to 2 tbsp rose water
  • 2 tbsp milk
  • Ground pistachios and edible rose petals (for decoration)

Instructions

For the Cupcake Sponge
    Cup of Yum
  1. Preheat oven to 160°C (fan) / 180°C (conventional) / Gas mark 4. Line a 12-hole cupcake tin with cases (deep fill cupcake tin).
  2. In a mixing bowl, beat butter and sugar until light in colour and fluffy.
  3. Crack eggs one by one and beat each one in before adding the next.
  4. Add vanilla extract and rose water. Then sift flour and baking powder into bowl and gently fold into mixture.
  5. Add ground pistachios and gently fold into mixture.
  6. Divide mixture equally into cupcake cases and place in oven for 20 to 25 mins. To check if cupcakes are done, use a thin skewer to check one by gently poking to the bottom. It should come out clean of cake batter. Leave cupcakes to cool completely on a wire rack.
For the Buttercream Icing and Decoration
  1. Make buttercream by beating butter until light in colour and then sift the icing sugar gradually and beat until fully mixed.
  2. Then add vanilla extract, rose water and milk and mix. I halve my icing mixture and add pink food colouring to one batch and leave the other half an ivory colour. 
  3. Make sure your cupcakes have cooled and then pipe or spread your icing onto the cupcakes.