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+ servings

Persian Delights

Rose water and pistachio cupcakes
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Dessert, Sweet Treats
Cuisine: Persian, British, Cross-cultural
Keyword: cupcakes
Servings: 12 large cupcakes
Author: Mersedeh Prewer

Ingredients

Cake Batter / Sponge

  • 225 g unsalted butter (room temperature)
  • 225 g caster sugar
  • 4 medium free range eggs (room temperature)
  • 225 g self-raising flour
  • 1 tsp vanilla extract
  • 1 to 2 tbsp rose water (depending on how floral you want it)
  • 1 to 2 tbsp ground fresh pistachios

Buttercream Icing and Decoration

  • 250 g unsalted butter (room temperature)
  • 450 g icing sugar
  • Pink food colouring (if you want your cupcakes to have a pink tint - I do a mix of ivory and light pink cupcakes)
  • 1 tsp vanilla extract
  • 1 to 2 tbsp rose water
  • 2 tbsp milk
  • Ground pistachios and edible rose petals (for decoration)

Instructions

For the Cupcake Sponge

  • Preheat the oven to 160°C (fan) / 180°C (conventional) / Gas mark 4. Line a 12-hole cupcake tin with cases (deep fill cupcake tin).
  • In a mixing bowl, beat the butter and sugar until light in colour and fluffy.
  • Crack the eggs one by one and beat each one in before adding the next.
  • Add the vanilla extract and rose water. Then sift the flour and baking powder into the bowl and gently fold into the mixture.
  • Add your ground pistachios and again gently fold into the mixture.
  • Divide the mixture equally into your cupcake cases and place in the oven for 20 to 25 mins. To check if  the cupcakes are done, use a thin skewer to check one by gently poking to the bottom. It should come out clean of cake batter. Leave the cupcakes to cool completely on a wire rack.

For the Buttercream Icing and Decoration

  • Make the buttercream by beating the butter until light in colour and then sift the icing sugar gradually and beat until fully mixed.
  • Then add the vanilla extract, rose water and milk and mix. I halve my icing mixture and add pink food colouring to one batch and leave the other half an ivory colour. 
  • Make sure your cupcakes have cooled and then pipe or spread your icing onto the cupcakes.