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Ingredients
| sweet cream butter: 1 cup (softened) |
| caster sugar (superfine): 1 cup |
| self-rising flour (sifted): 2 cups |
| eggs: 4 |
| rosewater: 1 tsp |
| cream cheese: 1 cup |
| powdered sugar (unsifted): 1 1/2 cups (sifted) |
| rosewater: 2 Tbl |
| pistachios: 3 Tbl (chopped) |
Pistachio and Rose Water Cupcakes
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350°. Put 18 paper baking cups in muffin pans.
- Combine all the cupcake ingredients in a bowl; beat with an electric mixer until smooth and pale, about 2-3 minutes.
- Spoon batter into the cups; bake 20 minutes.
- Remove pans from oven and cool for 5 minutes; then remove cupcakes and cool on a rack.
- Make the frosting: combine the cream cheese and powdered sugar; beat with an electric mixer until soft and creamy.
- Add in the rose water and pistachios; stir well; swirl onto the top of the cooled cupcakes.