Procrastination at it’s very best!
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.
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)
- Preheat the oven to 180°C/fan 160°C/ gas 4, and line a 12-hole muffin tray with paper cases.
- Now cream the butter in a large bowl or electric food mixer.
- Add the sugar and beat until light and fluffy, now we’re ready for the next step.
- Whisk the eggs with the rose water.
- Gradually add to the butter mixture, beating all the time.
- Next beat in the buttermilk,
- Sift in the flour and fold in gently to combine.
- Divide the mixture between the cases, filling each three-quarters full, then bake for 25-30 minutes or until golden.
- Leave the cakes to cool down, transfer to a wire rack and allow to cool completely.
- 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.
- 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.
- Once the icing is stiff but not too firm, decorate the cupcakes using a palette knife or the back of a spoon.
- Add the rest of the pistachios on the top as sprinkles.