Method
1. Pre-heat oven - 179°C
2. Line a clean muffin pan with paper cupcake cups
3. Melt unsalted butter in microwave safe large glass bowl in microwave - low heat
4. Add vegetable oil, honey, rosewater extract and egg; whisk until combined
5. Add ground almonds, pistachios, all purpose flour, salt, baking powder, powdered sugar and granulated sugar to a clean large mixing bowl; mix until combined
6. Transfer dry ingredients to wet and mix briefly until just combined
7. Pour batter into muffin pan
8. Bake until golden brown - 17 min, 179°C
9. Let cool completely
10. Add heavy cream to a clean stand mixer bowl
11. Whisk until stiff
12. Add mascarpone cheese, powdered sugar, vanilla extract and food coloring
13. Fold together until combined
14. Frost cupcakes with a palette knife or piping bag
15. Garnish with pistachios