Rosewater Pistachio Cupcakes
By
Drop
Published:
Delicate and moist, these elegant cupcakes refer gently to Middle Eastern flavors. For an added pink note, sprinkle with fresh pomegranate seeds and dried rose petals.
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Prep time:
Cook time:
Total time:
Yield: 12 servings
Ingredients:
all purpose flour,
baking powder,
egg,
food coloring,
granulated sugar,
ground almonds,
heavy cream,
honey,
mascarpone cheese,
pistachios,
powdered sugar,
rosewater extract,
salt,
unsalted butter,
vanilla extract,
vegetable oil,
Directions:
1. Pre-heat
2. Line a muffin pan
3. Get a clean large glass bowl
4. Add unsalted butter
5. Melt in microwave on low heat
6. Add vegetable oil
7. Add honey
8. Add rosewater extract
9. Add egg
10. Whisk until combined
11. Get a clean large mixing bowl
12. Add ground almonds
13. Add ground pistachios
14. Add all purpose flour
15. Add salt
16. Add baking powder
17. Add powdered sugar
18. Add granulated sugar
19. Mix until combined
20. Transfer dry ingredients to batter
21. Mix briefly until just combined
22. Pour batter into muffin pan
23. Bake for 17 minutes until golden brown
24. Let cool completely until frothy
25. Get a clean stand mixer bowl
26. Add heavy cream
27. Whisk until stiff
28. Add mascarpone cheese
29. Add powdered sugar
30. Add vanilla extract
31. Add food coloring
32. Fold together until combined
33. Spread whipped cream frosting with muffin pan
34. Garnish with chopped pistachios