Rose Water and Pistachio Cupcakes


I went to Whole Foods last week to get a bottle of rose water to make French Macarons. Then I found a cupcake recipe in one of my cookbooks that calls for rose water. I could not wait to try so made them the next day.


It turned out great. The pistachio cake is moist and the frosting is not over powering of rose water. I gave some to my neighbor who is a nurse. She brought them to work with her to share with her coworker. She texted me the next day that everyone loved it.



1      cups (150 g) self-rising flour
1/2  cup (50 g) finely ground pistachio
1/8  teaspoon salt
1/2  cup (125 g) butter, softened
3/4  cup (150 g) superfine (caster) sugar
2      large eggs, at room temperature
2      tablespoon rose water
1/2 cup (125 g) milk


1/2     cup (125 g) butter, softened
1 1/2 cups (225 g) confectioners’ sugar
1/2    tablespoon rose water
1/8    teaspoon red food coloring


1. FOR CUPCAKES: Adjust oven rack to middle position and heat oven to 325 degrees. Line a 12 muffin pan with paper baking cups. Set aside.

2. In a large bowl, combine the flour, ground pistachios, and salt.

3. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating until incorporated, add rose water. Reduce speed to low, add flour mixture in 3 additions, alternating with milk in 2 additions, scraping down bowl as needed until completely incorporated, about 30 seconds. Give batter stir by hand.

4. Spoon the batter into prepared cups, filling each one 3/4 full.

5. Bake until toothpick inserted in center comes out clean, about 25 to 30 minutes, rotating pans halfway through baking. Let cake cool in pans on wire rack for 10 minutes. Remove cakes from pans and let cool completely on rack.

6. FOR THE ROSE FROSTING: Using stand mixer fitted with paddle, beat butter and confectioners’ sugar in medium-speed until well combined. Add rose water and food coloring, continue beating until smooth.

7. Spoon the frosting into pastry bag with a Wilton star tip no. 1M and pipe over the cupcakes.

Recipe from The Golden Book of Baking