How suave, pistachio and rose-water cupcakes. Oh darling!

Procrastination at it’s very best!

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Today I made some truly easy-on-the-eye cupcakes. The delicate flavour of the rose water really does make this cupcake much nicer than the bog-standard vanilla. I didn’t follow the recipe for the icing as I didn’t agree with it, so I adjusted!

The only part which takes the time is de-shelling the pistachios and lightly crushing them, so maybe do this in advance if you’re pushed for time.


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Ingredients (makes 12):

  • 200 g caster sugar
  • 200 g butter, softened
  • 250 g self-raising flour
  • 1 tsp baking powder
  • 2 eggs
  • 2 tbsp rose water
  • 200 ml milk/buttermilk if available


  • 300 – 350 g icing sugar, sifted
  • 3 tbsp rose water
  • 3 tbsp cool water
  • 150g butter, softened
  • 40g unsalted pistachios
  • Icing colouring in green (optional)


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  1. Preheat the oven to 180°C/fan 160°C/ gas 4, and line a 12-hole muffin tray with paper cases.
  2. Now cream the butter in a large bowl or electric food mixer.
  3. Add the sugar and beat until light and fluffy, now we’re ready for the next step.
  4. Whisk the eggs with the rose water.
  5. Gradually add to the butter mixture, beating all the time.
  6. Next beat in the buttermilk,
  7. Sift in the flour and fold in gently to combine.
  8. Divide the mixture between the cases, filling each three-quarters full, then bake for 25-30 minutes or until golden.
  9. Leave the cakes to cool down, transfer to a wire rack and allow to cool completely.
  10. For the icing, sift the icing sugar into a large mixing bowl with the butter, rose water and cool water and beat until fluffy and light.
  11. Add some of the chopped pistachios, along with the colouring if you’re using it, and only add a few drops to achieve a minty green – not too dark; beat again until nice and combined.
  12. Once the icing is stiff but not too firm, decorate the cupcakes using a palette knife or the back of a spoon.
  13. Add the rest of the pistachios on the top as sprinkles.
  14. Voila!

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