Pistachio and rose water cupcakes

Name: Pistachio and rose water cupcakes
Ingredients: 175 g/6 oz/¾ cup butter, softened; 175 g/6 oz/¾ cup caster (superfine) sugar; 5 ml/1 tsp vanilla extract; 4 eggs, lightly beaten; 10 ml/2 tsp milk; 2–3 drops rose water, or to taste; 175 g/6 oz/1½ cups self-raising (self-rising) flour, sifted; 115 g/4 oz/¾ cup pistachio nuts, shelled; 140 g/5 oz/10 tbsp butter; 115 g/4 oz/1 cup icing (confectioners’) sugar, sifted

Preparation info

Makes
8–9

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Rose water and pistachios have a subtle affinity, and are used in this recipe to flavour a rich buttercream frosting. The green colour of the topping gives them an unusual appearance.

Ingredients

175 g/6 oz/¾ cup butter, softened
175

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Line 8–9 cups of a bun tin (pan) with paper cases. Beat together the butter and sugar until light and creamy. Add the vanilla.
Gradually add the eggs, beating well after each addition. Add the flour and fold it in