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Rose and Pistachio Cupcakes: A Floral Delight

Rose and Pistachio Cupcakes: A Floral Delight
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Indulge in the exquisite charm of Rose and Pistachio Cupcakes: A Floral Delight. These moist and airy cupcakes blend the delicate aroma of rosewater with the nutty crunch of pistachios, creating a truly enchanting dessert. Perfect for any occasion, from birthdays to elegant gatherings, these treats not only taste delightful but also look stunning with their elegant frosting and garnishes. Easy to make and customizable, you can adjust the sweetness and colors to suit your preference. Elevate your dessert game with these beautiful floral cupcakes that are sure to impress friends and family alike.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/4 cup whole milk
  • 1 tsp vanilla extract
  • 1 tbsp rosewater
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup finely chopped pistachios
  • For the Rose Buttercream:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1–2 tbsp rosewater (adjust to taste)
  • 1–2 drops pink food coloring (optional)
  • 1/2 tsp vanilla extract
  • A pinch of salt
  • For Garnishing:
  • Finely crushed pistachios
  • Edible rose petals

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, and salt; set aside.
  3. In another bowl, cream butter and sugar until light; add eggs one at a time. Mix in vanilla extract and rosewater.
  4. Gradually combine dry ingredients with the butter mixture, alternating with milk. Fold in chopped pistachios.
  5. Fill liners about 2/3 full and bake for 18-20 minutes until a toothpick comes out clean.
  6. Cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Find it online: https://fastcookingtips.com/rose-and-pistachio-cupcakes-a-floral-delight/