Rosewater Pistachio Cupcakes

by

Drop

POSTED Wed, 13 May 2020

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.

recipe-image

    INGREDIENTS


  • Unsalted butter icon
    Unsalted butter

    100 g (about ½ cup)

  • Vegetable oil icon
    Vegetable oil

    70 g (about ¼ cup)

  • Honey icon
    Honey

    2 tablespoons (about 42 g)

  • Rosewater extract icon
    Rosewater extract

    1 ⅜ tablespoons (about 17.6 g)

  • Egg icon
    Egg

    4 (about 200 g)

  • Ground almonds icon
    Ground almonds

    200 g (about 1 ¼ cups)

  • Pistacchios icon
    Pistacchios

    40 g (about ¼ cup)ground

  • Plain flour icon
    Plain flour

    60 g (about ½ cup)

  • Salt icon
    Salt

    1 g (about ⅛ teaspoon)

  • Baking powder icon
    Baking powder

    1 teaspoon (about 5 g)

  • Powdered sugar icon
    Powdered sugar

    60 g (about ½ cup)

  • Granulated sugar icon
    Granulated sugar

    60 g (about ¼ cup)

  • Heavy cream icon
    Heavy cream

    150 g (about ½ cup)

  • Mascarpone cheese icon
    Mascarpone cheese

    250 g (about 1 cups)

  • Powdered sugar icon
    Powdered sugar

    2 tablespoons (about 15.3 g)

  • Vanilla extract icon
    Vanilla extract

    ½ teaspoon (about 2.2 g)

  • Food coloring icon
    Food coloring

    as needed

  • Pistacchios icon
    Pistacchios

    as neededchopped

    METHOD


  • 1. Pre-heat oven - 179°C
  • 2. Line a clean muffin pan
  • 3. Add unsalted butter to a clean large glass bowl
  • 4. Melt - low heat
  • 5. Add vegetable oil, honey, rosewater extract and egg to the large glass bowl
  • 6. Whisk until combined
  • 7. Add ground almonds, pistacchios, plain 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 onto cupcakes
  • 21. Garnish with pistacchios

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