Introduction
Indulge in the delightful fusion of flavors with Pistachio Cupcakes topped with luxurious Rose Buttercream Frosting. These cupcakes are not only a treat for the palate but also for the eyes, making them perfect for special occasions or a sweet afternoon snack. The combination of nutty pistachio and fragrant rose creates a unique and memorable dessert experience.
Detailed Ingredients with measures
Pistachio Cupcakes:
– 1 cup all-purpose flour
– 1/2 cup ground pistachios
– 1/2 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup milk
Rose Buttercream Frosting:
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 tablespoons milk
– 1 teaspoon rose water
– A few drops of pink food coloring (optional)
– Chopped pistachios for garnish
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 18-20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F) and line a cupcake pan with cupcake liners.
Step 2: Combine Dry Ingredients
In a bowl, whisk together the flour, baking powder, cardamom, and salt until well combined.
Step 3: Cream Butter and Sugar
In a separate bowl, beat the softened butter and sugar together until the mixture turns light and fluffy.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time to the butter mixture, along with the vanilla extract, mixing well after each addition.
Step 5: Incorporate Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
Step 6: Fold in Pistachios
Gently fold in the chopped pistachios to the batter, ensuring they are evenly distributed.
Step 7: Fill the Cupcake Liners
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Step 8: Bake the Cupcakes
Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool the Cupcakes
Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Step 10: Prepare the Rose Buttercream
In a bowl, beat the softened butter until creamy, then gradually add powdered sugar and milk, mixing until smooth. Add rose water and pink food coloring to achieve the desired flavor and hue.
Step 11: Frost the Cupcakes
Once the cupcakes are completely cooled, pipe the rose buttercream frosting on top of each cupcake.
Step 12: Garnish
Optionally, garnish the cupcakes with crushed pistachios or edible rose petals for an extra touch.
Notes
Storage
Store the cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Additional Flavoring
If you prefer a stronger rose flavor, you can adjust the amount of rose water in the frosting to your taste.
Pistachio Optional
Chopped pistachios can be added to the frosting for extra texture and flavor if desired.
Consistency Adjustments
If the buttercream is too thick, add a little more milk; if too thin, add more powdered sugar until you reach the desired consistency.
