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Rose and Pistachio Cupcakes

Rose and Pistachio Cupcakes: Floral Bliss in Every Bite

Indulge in Rose and Pistachio Cupcakes, a unique blend of floral and nutty flavors for a delightful treat.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Course: Cakes
Cuisine: Middle Eastern
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups All-purpose flour Can use gluten-free flour blend.
  • 0.5 cups Unsalted butter (softened) Use vegan butter for a dairy-free option.
  • 1 cup Granulated sugar
  • 2 large Eggs For egg-free version, use flax eggs.
  • 0.5 cups Whole milk Can substitute with almond milk for lactose-free.
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Rosewater Use sparingly; adjust to taste.
  • 2 teaspoons Baking powder
  • 0.5 teaspoon Salt
  • 0.5 cups Finely chopped pistachios Can use ground pistachios if desired.
For the Frosting
  • 0.5 cups Unsalted butter (softened)
  • 2 cups Powdered sugar
  • 1 tablespoon Rosewater Start with a small amount to avoid overpowering flavors.
  • 2 tablespoons Milk Helps achieve desired consistency.

Equipment

  • Mixing Bowl
  • Cupcake tins
  • Oven

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition.
  2. In a separate bowl, sift together all-purpose flour, baking powder, and salt. Gradually fold this dry mixture into the creamed butter and sugar, stirring in the finely chopped pistachios.
  3. Stir in whole milk and vanilla extract until just incorporated. Add rosewater gradually, tasting as you go.
  4. Spoon the batter into lined cupcake tins, filling them about two-thirds full. Bake for approximately 18 minutes or until golden and a toothpick comes out clean.
  5. Allow the cupcakes to cool in the tins for about 5 minutes before transferring to a wire rack to cool completely. Frost with rose-flavored buttercream after cooling.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

For best results, ensure thorough mixing without overmixing and allow cupcakes to cool completely before frosting.

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