Rosewater Pistachio Cupcakes Recipe
Pistachio and rosewater is a match made in heaven. Nisha Thomas shows how they make the perfect pairing for cupcakes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Oven
- Muffin tin
- Cupcake liner
- Mixing bowl
- Whisk
- Hand mixer
- Measuring cup
- Measuring spoon
- Spatula
- Cooling rack
- Piping bag
Ingredients
- 50g of pistachio nuts
- 60g of ground almonds
- 25g of plain flour
- 1/2 tsp baking powder
- 100g of butter, at room temperature
- 100g of caster sugar
- 2 small eggs
- 2 tbsp of milk
- 2 tsp rose water
- 1/2 tsp vanilla extract
- 100ml of double cream, cold
- 250g of mascarpone, at room temperature
- 2 tbsp of icing sugar
- 1 dash of vanilla extract
- red food colouring, optional
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