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 Feb 28, 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 with paper cupcake cups
- Melt unsalted butter in microwave safe large glass bowl in microwave - low heat
- Add vegetable oil, honey, rosewater extract and egg; whisk until combined
- Add ground almonds, pistachios, all purpose flour, salt, baking powder, powdered sugar and granulated sugar to a clean large mixing bowl; mix until combined
- Transfer dry ingredients to wet and mix briefly until just combined
- Pour batter into 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
- Add mascarpone cheese, powdered sugar, vanilla extract and food coloring
- Fold together until combined
- Frost cupcakes with a palette knife or piping bag
- Garnish with pistachios