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Pistachio and Rose Water Cupcakes Recipe

Pistachio and Rose Water Cupcakes Recipe

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Ingredients:

Serving

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1862.11 Kcal (7796 kJ)
Calories from fat	730.37 Kcal
		% Daily Value*
Total Fat	81.15g	125%
Cholesterol	227.48mg	76%
Sodium	2477.14mg	103%
Potassium	3085.75mg	66%
Total Carbs	261.06g	87%
Sugars	155.34g	621%
Dietary Fiber	2.83g	11%
Protein	28.68g	57%
Vitamin C	0.7mg	1%
Iron	4.2mg	24%
Calcium	406.3mg	41%

Amount Per 100 g
Calories	364.33 Kcal (1525 kJ)
Calories from fat	142.9 Kcal
		% Daily Value*
Total Fat	15.88g	125%
Cholesterol	44.51mg	76%
Sodium	484.67mg	103%
Potassium	603.74mg	66%
Total Carbs	51.08g	87%
Sugars	30.39g	621%
Dietary Fiber	0.55g	11%
Protein	5.61g	57%
Vitamin C	0.1mg	1%
Iron	0.8mg	24%
Calcium	79.5mg	41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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