Rosewater Pistachio Cupcakes
Serves
12
Total Time
73 MINS
Calories
477
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.
- Unsalted butter
100 g (about ½ cup)
- Vegetable oil
70 g (about ¼ cup)
- Honey
2 tbsp (about 42 g)
- Rosewater extract
1 ⅜ tbsp (about 17.6 g)
- Egg
4 (about 200 g)
- Ground almonds
200 g (about 1 ¼ cups)
- Pistachios
40 g (about ¼ cup)ground
- All purpose flour
60 g (about ½ cup)
- Salt
1 g (about ⅛ tsp)
- Baking powder
1 tsp (about 5 g)
- Powdered sugar
60 g (about ½ cup)
- Granulated sugar
60 g (about ¼ cup)
- Heavy cream
150 g (about ½ cup)
- Mascarpone cheese
250 g (about 1 cups)
- Powdered sugar
2 tbsp (about 15.3 g)
- Vanilla extract
½ tsp (about 2.2 g)
- Food coloring
as needed
- Pistachios
as neededchopped
INGREDIENTS
- 1. Pre-heat oven - 179°C
- 2. Line a clean muffin pan
- 3. Add unsalted butter to a clean large glass bowl
- 4. Melt in microwave - low heat
- 5. Add vegetable oil, honey, rosewater extract and egg to the large glass bowl
- 6. Whisk until combined
- 7. Add ground almonds, pistachios, all purpose flour, salt, baking powder, powdered sugar and granulated sugar to a clean large mixing bowl
- 8. Mix until combined
- 9. Transfer dry ingredients to batter
- 10. Mix briefly until just combined
- 11. Pour batter into muffin pan
- 12. Bake until golden brown - 17 min, 179°C
- 13. Let cool completely
- 14. Add heavy cream to a clean stand mixer bowl
- 15. Whisk until stiff
- 16. Add mascarpone cheese and powdered sugar to the frosting
- 17. Add vanilla extract to the frosting
- 18. Add food coloring to the frosting
- 19. Fold together until combined
- 20. Spread frosting with cupcakes
- 21. Garnish with pistachios
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
