Rosewater-Pistachio Cupcakes

Rosewater-Pistachio Cupcakes

Vegetarian

Basic Information

  • Servings: 8
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 4.63
  • Health score: 0.00
  • Weight Watcher points: 20.00

Summary

Rosewater-Pistachio Cupcakes takes around 45 minutes from beginning to end. Watching your figure? This lacto ovo vegetarian recipe has 402 calories, 5g of protein, and 9g of fat per serving. For 40 cents per serving, you get a dessert that serves 8. This recipe is liked by 1 foodies and cooks. A mixture of sugar, rosewater, egg, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of American cuisine. It is brought to you by Foodista. With a spoonacular score of 18%, this dish is not so super. Pistachio Rosewater Cookies, Rosewater & pistachio kulfi with griddled mangoes, and Pistachio-Cardamom Whoopie Pies with Rosewater Buttercream are very similar to this recipe.

Ingredients

  • all purpose flour
    all purpose flour1 cup
  • baking powder
    baking powder1.5 teaspoons
  • egg
    egg1
  • grain salt
    grain salt1 pinch
  • icing sugar
    icing sugar2.5 cups
  • milk
    milk0.5 liter
  • ground pistachios
    ground pistachios1 tablespoon
  • food colouring
    food colouring5 drops
  • rosewater
    rosewater1 teaspoon
  • sugar
    sugar1 cup
  • butter
    butter0.25 cup
  • vanilla extract
    vanilla extract2 drops
Instructions

Step 1

Preheat oven to 32

Step 2

Line a 12-cup muffin tray with paper liners.Cake:In the bowl of a stand mixer or large bowl, whisk together flour, sugar, baking powder, salt and pistachios.

Step 3

Add the butter and beat on medium until it becomes sandy in texture.

Step 4

Whisk the milk, egg, vanilla and rosewater.

Step 5

Add it to dry ingredients in three shots, mixing on medium between each addition. Once all the wet ingredients are in, mix on medium-high speed for 15 seconds.Spoon into liners until 2/3s full.

Step 6

Bake for 20-25 minutes or until just barely golden brown. To test for doneness, insert a toothpick into the centre of cupcakes. If it comes out clean, they are cooked. If any wet batter comes out, bake for a few more minutes.

Step 7

Remove from muffin-tin and let cool on a wire rack.Icing:Beat sugar and butter together over medium-high speed until blended and smooth.

Step 8

Add the milk, food colouring, pistachios and vanilla. Beat again until blended scraping the bottom of the bowl mid-way through. If icing is too thin, add more sugar. If too thick, add more milk a teaspoon at a time. Pipe onto completely cooled cupcakes.

Categories

Cuisines: American

Dish Types: dessert

Diets: lacto ovo vegetarian

Source Information

Source: Foodista

License: CC BY 3.0

View Original Recipe