Pistachio and Rose Water Cupcakes |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Try to use unsalted pistachios for this recipe. Ingredients:
1 cup sweet butter, softened |
1 cup superfine sugar |
2 cups self-rising flour |
4 eggs |
1 teaspoon rose water |
1 cup cream cheese |
1 1/2 cups powdered sugar, sifted |
2 tablespoons rose water |
3 tablespoons pistachios, chopped |
Directions:
1. Preheat oven to 350°. Put 18 paper baking cups in muffin pans.
2. Combine all the cupcake ingredients in a bowl; beat with an electric mixer until smooth and pale, about 2-3 minutes.
3. Spoon batter into the cups; bake 20 minutes.
4. Remove pans from oven and cool for 5 minutes; then remove cupcakes and cool on a rack.
5. Make the frosting: combine the cream cheese and powdered sugar; beat with an electric mixer until soft and creamy.
6. Add in the rose water and pistachios; stir well; swirl onto the top of the cooled cupcakes.
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