It’s been a while since I last made cupcakes. I forgot how therapeutic baking can be. I also forgot that last Friday was this blog’s 3rd anniversary. Happy 3rd Anniversary Much a Munch! Well at least there was a reason for the cupcakes after all.
I can’t believe that it’s been 3 years since my very first post. I was so excited to finally have a blog that I thought I’d write about a beef burger we had for dinner that night. It’s amazing how time flies and how much this blog has continued to be my outlet for creativity. I know I don’t post as often as I used to. Perhaps I’m only a little slower in doing so. Having two very active children is ex.haus.ting.
Though I haven’t baked in a while, I have been enjoying myself a cupcake or two from Ghermez. I absolutely love their cupcakes especially their pistachios and rosewater cupcakes which is the inspiration for this post. To be honest, I was never a fan of rosewater. I found it strange. A bit like eating perfume because of the strong rosy smell. I do however, love pistachios. So when I finally got to try the two together in cake form, the combination of nutty pistachios and fragrant rose is just divine.
I wanted my cupcakes to have sweet, moist crumbs so I’ve used my Friand recipe for the cake with a little variation. With the icing, I found a recipe online that uses double cream (thickened cream here) and mascarpone. Oh, it’s heavenly. Not sweet at all.
Pistachios & Rosewater Cupcakes – makes 10 – 12 cupcakes
100g butter (melted)
⅓ cup vegetable oil
3-4 tsp rosewater essence
2 Tbsp honey
⅓ cup crushed pistachios
1 ½ cups almond meal
½ cup plain flour
½ cup icing sugar
⅓ cup caster sugar
pinch of salt
Line a 12 hole muffin pan with cupcake liners and set aside. Pre-heat oven to 170ºC.
In a medium-sized bowl, gently whisk eggs then add melted butter, vegetable oil, rosewater and honey. Mix well.
In a large bowl, combine all dry ingredients (crushed pistachios, almond meal, flour, icing sugar, caster sugar & salt).
Add egg and butter mixture into the dry ingredients and mix until well combined.
Spoon batter evenly onto lined muffin pan (about ¾ full) and bake for 15-20 mins or until tops of cupcakes are just lightly golden.
Transfer onto wire rack to cool.
NOTE: The cupcakes will not rise much as there’s not enough raising agent. If you wish, you can substitute the plain flour with self raising flour or add 1 tsp of baking powder into the plain flour.
Ingredients: Mascarpone and Cream Frosting (adapted from Great British Chefs)
150ml thickened cream – cold
250g mascarpone cheese – room temp
2 Tbsp icing sugar
1 tsp rosewater essence
a drop of pink food colouring
a drop of vanilla extract
Using a stand mixer or electric hand mixer with the whisk attachment, whisk the thickened cream until stiff peaks form (don’t overdo, otherwise cream will split).
In a separate bowl, gently mix mascarpone and icing sugar. Add onto thickened cream. Throw in rosewater, food colouring and vanilla extract. Continue to whisk on low speed until everything comes together.
Place cream into piping bag and pipe onto cooled cupcakes. Top with crushed pistachios.