Blog Recipe Of The Week

Pistachio and Rose Mother’s Day Cupcakes

These pistachio and rose cupcakes are the perfect sweet treat to show your appreciation this Mother’s Day. Impressive to look at yet easy to whip up, these delectable cakes from Bake and Nourish are best enjoyed over a cup of tea and a catch up with Mum.

Makes 12 cupcakes (or 24 mini cupcakes)
Difficulty: Medium
Preparation and Cooking Time: 45 Minutes

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For the cupcakes:
40g unsalted pistachios, shelled and roughly chopped
125g plain flour
2 teaspoons baking powder
1/2 teaspoon baking soda/ bicarbonate of soda
125g sugar
1/4 teaspoon salt
125g unsalted butter, softened
2 organic free-range eggs
1.5 tablespoon whole milk
1/4 teaspoon vanilla extract (or the seeds of half a vanilla pod)
1/2 teaspoon rose water

For the buttercream:
150g unsalted butter, softened
300g icing sugar
2 tablespoons whole milk
1/2 teaspoon rose water
Pink food-colouring paste, optional

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Preheat the oven to 170°C and line a muffin tray with paper cases. You can use a 12-hole standard muffin tray or a 24-hole mini muffin tray.

In a large bowl, sift the flour and combine with chopped pistachios (leave 1 tablespoon aside for decoration), baking powder, baking soda, sugar and salt.

Add the butter and eggs (both at room temperature) and beat with an electric mixer for 1 minute.

Stir the vanilla extract and rose water into the milk, add it to the mix and beat until well combined.

Fill the muffin cases two-thirds full with the mixture. If there is any mixture left over, you can save it for another round of baking.

Bake the cupcakes for 12-14 minutes if you are making mini-cupcakes or 20 minutes if you are making normal-sized cakes. They are done when they spring back when touched.

Let the cupcakes cool in the tin for 15 minutes before transferring them to a wire rack to cool completely.

For the buttercream icing, beat the butter with an electric mixer for 5 minutes until fluffy and pale.

Sift the icing sugar into a large bowl and add to the butter in two stages, beating well between each.

Stir the rose water and food-colouring paste (if using) into the milk, add it to the mixture and beat for another 5 minutes.

Once the cupcakes are cool, decorate with the buttercream icing using a piping bag and a a closed star nozzle to achieve a rose-like look.

Sprinkle with the remaining pistachios.