Pistachios & Rosewater Cupcakes: Easy and Delicious

It’s been a while since I last made Pistachios & Rosewater 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.

Why Pistachios & Rosewater Cupcakes Are a Must-Try

Pistachios & Rosewater Cupcakes are the epitome of indulgence with a twist of sophistication. The nutty pistachios pair beautifully with the subtle, fragrant rosewater, creating a unique flavor combination. These cupcakes are not only incredibly delicious but also moist and tender, thanks to the carefully selected ingredients. Perfect for a celebration, a special afternoon tea, or simply to satisfy a sweet tooth, these cupcakes will surely impress everyone who tries them.

Ingredients for Pistachios & Rosewater Cupcakes

Here’s a look at the ingredients you’ll need to make these delightful cupcakes:

For the Cupcakes:

• Eggs: Essential for binding the ingredients and providing moisture.
• Butter (melted): Adds richness and flavor to the cake batter.
• Vegetable oil: Helps to keep the cupcakes moist.
• Rosewater essence: Provides the signature floral aroma and flavor.
• Honey: Adds a subtle sweetness and helps with the texture.
• Crushed pistachios: Adds a nutty crunch and flavor.
• Almond meal: Helps to make the cupcakes moist and gives them a slightly nutty taste.
• Plain flour: Provides the structure for the cupcakes.
• Icing sugar: Gives the cupcakes a light sweetness and soft texture.
• Caster sugar: Sweetens the batter.
• Salt: Balances out the sweetness.

For the Mascarpone and Cream Frosting:

• Thickened cream: Used to create a creamy, luscious frosting.
• Mascarpone cheese: Adds a smooth, rich texture to the frosting.
• Icing sugar: Adds a bit of sweetness to the frosting.
• Rosewater essence: A key ingredient that infuses the frosting with a light, aromatic flavor.
• Food coloring (optional): Adds a touch of pink to the frosting for visual appeal.
• Vanilla extract: Enhances the overall flavor of the frosting.
• Crushed pistachios: Sprinkled on top for added texture and decoration.

Alternative Ingredient Suggestions

If you’re looking for substitutions or have dietary preferences, here are a few ideas:

• Almond meal can be swapped with coconut flour for a gluten-free version.
• Vegetable oil can be replaced with olive oil for a healthier alternative.
• For a dairy-free version, substitute the mascarpone with coconut cream and use a dairy-free thickened cream alternative.

Step-by-Step Instructions for Pistachios & Rosewater Cupcakes

Follow these simple steps to make your Pistachios & Rosewater Cupcakes:

1. Preheat your oven to 170ºC (340ºF) and line a 12-hole muffin pan with cupcake liners.
2. In a medium-sized bowl, whisk the eggs gently, then add melted butter, vegetable oil, rosewater, and honey. Mix well until everything is combined.
3. In a large bowl, combine the dry ingredients: crushed pistachios, almond meal, plain flour, icing sugar, caster sugar, and a pinch of salt.
4. Pour the wet egg mixture into the dry ingredients and stir until everything is well combined.
5. Spoon the batter evenly into the cupcake liners, filling each about three-quarters full.
6. Bake for 15–20 minutes or until the tops are lightly golden, and a toothpick inserted comes out clean.
7. Allow the cupcakes to cool on a wire rack before frosting.

For the frosting:

1. In a stand mixer or using an electric hand mixer, whisk the cold thickened cream until stiff peaks form.
2. In a separate bowl, mix the mascarpone cheese and icing sugar together, then gently fold it into the whipped cream.
3. Add the rosewater, food coloring, and vanilla extract. Continue whisking on low speed until everything is combined.
4. Pipe the frosting onto the cooled cupcakes and top with crushed pistachios for a delightful crunch.

Tips & Tricks for Perfect pistachios rosewater cupcakes

• Don’t Overmix: When combining the wet and dry ingredients, be careful not to overmix the batter. This will ensure the cupcakes are light and fluffy.
• Check Doneness: Make sure the cupcakes are fully baked by checking that the tops are lightly golden and a toothpick comes out clean.
• Add More Pistachios: Feel free to top the cupcakes with extra crushed pistachios for an even more indulgent texture.

Pairing Ideas and Variations

These Pistachios & Rosewater Cupcakes can be paired with a variety of beverages, such as a fragrant cup of chai or a light herbal tea. For those looking for different variations, try:

• Gluten-Free Option: Use a gluten-free flour blend and ensure that all other ingredients are gluten-free.
• Vegan Version: Replace the eggs with a flaxseed mixture and use non-dairy butter and cream alternatives.
• Spicy Twist: Add a hint of cardamom or cinnamon to the cupcake batter for a warm, spicy flavor.

Conclusion

Pistachios & Rosewater Cupcakes are not only a treat for your taste buds but also an indulgence for the senses. The rich, nutty pistachios paired with the delicate floral notes of rosewater create a perfect balance that is both surprising and delightful. With a soft, moist texture and a creamy mascarpone frosting, these cupcakes are perfect for any occasion—from intimate gatherings to grand celebrations. So, the next time you’re in the mood for something special, try baking these Pistachios & Rosewater Cupcakes and elevate your dessert game to a whole new level.

FAQ About rosewater and pistachio cupcakes

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