Rosewater Pistachio Cupcakes
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- Total Time
- 1hr 13mins
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- Serves
- 12
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- 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 updated 28 Feb. 2022
Ingredients
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- Vegetable oil
- 70 g
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- Honey
- 2 tablespoons
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- Rosewater extract
- 4 teaspoons
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- Egg
- 4
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- Ground almonds
- 200 g
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- Pistachios
- 40 g
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- All purpose flour
- 60 g
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- Salt
- 1 g
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- Baking powder
- 1 teaspoon
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- Powdered sugar
- 60 g
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- Granulated sugar
- 60 g
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- Heavy cream
- 150 g
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- Mascarpone cheese
- 250 g
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- Powdered sugar
- 2 tablespoons
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- Vanilla extract
- ½ teaspoon
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- Food coloring
- as needed
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- Pistachios
- as needed
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- Unsalted butter
- 100 g
Tools
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Stand mixer
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Spatula
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Oven
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Microwave
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Stand mixer bowl
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Large glass bowl
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Large mixing bowl
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Muffin pan - 12-hole
Step preview
- Pre-heat oven - 179°C
- Line a clean muffin pan
- Melt a clean large glass bowl - low heat
- Add vegetable oil, honey, rosewater extract and egg to the large glass bowl
- Add ground almonds, pistachios, all purpose flour, salt, baking powder, powdered sugar and granulated sugar to a clean large mixing bowl
- Transfer dry ingredients to wet and mix briefly until just combined
- Pour muffin pan
- Bake until golden brown - 17 min, 179°C
- Let cool completely
- Add heavy cream to a clean stand mixer bowl
- Whisk until stiff - medium speed
- Add mascarpone cheese, powdered sugar, vanilla extract and food coloring to the frosting
- Fold together until combined
- Frost cupcakes with a palette knife or piping bag
- Garnish muffin pan