Rosewater-Pistachio Cupcakes
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 flour1 cup
baking powder1.5 teaspoons
egg1
grain salt1 pinch
icing sugar2.5 cups
milk0.5 liter
ground pistachios1 tablespoon
food colouring5 drops
rosewater1 teaspoon
sugar1 cup
butter0.25 cup
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