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Perfect Rose and Pistachio Cupcakes Recipe for Special Events

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Delicate rosewater and nutty pistachios combine to create elegant cupcakes perfect for weddings, baby showers, or afternoon tea parties.

Ingredients

Scale
  • 1 cup (125 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (30 g) finely ground pistachios (unsalted and shelled)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1/2 cup (120 ml) whole milk
  • 1/4 cup (60 g) unsalted butter, melted
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 cup (230 g) unsalted butter, softened
  • 2 cups (250 g) powdered sugar, sifted
  • 2–3 tbsp heavy cream
  • 1 tsp rosewater (adjust to taste)
  • Pink food coloring (optional)
  • 2 tbsp crushed pistachios
  • Edible rose petals (optional, for extra flair)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, whisk together the melted butter, sugar, egg, milk, and vanilla extract until well combined.
  4. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cupcakes light and fluffy.
  5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  6. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
  7. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, while mixing on low speed. Add the heavy cream, rosewater, and food coloring (if using), then increase the speed to medium-high and beat until light and fluffy.
  8. Transfer the frosting to a piping bag fitted with your favorite tip. Pipe the frosting onto the cooled cupcakes in a spiral motion.
  9. Sprinkle crushed pistachios on top and add a few edible rose petals for a stunning finish.

Notes

[‘Don’t overmix the batter to avoid dense cupcakes.’, ‘Use room temperature eggs and butter for smoother batter and better texture.’, ‘Adjust the amount of rosewater to your taste, but avoid adding too much to prevent a soapy flavor.’, ‘Grind your own pistachios using a food processor or spice grinder if pre-ground pistachios are unavailable.’, ‘Practice piping on parchment paper before frosting the cupcakes.’]

Nutrition

Keywords: rose cupcakes, pistachio cupcakes, elegant dessert, special occasion dessert, floral cupcakes

Find it online: https://blipflavor.com/perfect-rose-and-pistachio-cupcakes-recipe-for-special-events/