Rosewater Pistachio Cupcakes Recipe - Great British Chefs

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