Ingredients

The following ingredients have 12 Servings
  • 120g butter, softened
  • 160g caster sugar
  • 1 tsp rosewater
  • 2 large eggs, room temperature
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk
  • 100g chopped pistachios

Instruction

  • Preheat the oven to 180˚C/350˚F/gas 4. Line a 12-hole muffin tin with cases.
  • Sift the flour and baking powder together in a large, clean bowl and set aside.
  • In a separate large, clean bowl cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the rosewater.
  • Fold in half the sifted flour, then the milk, then the rest of the flour, gently folding well to combine after each addition. 
  • Split the chopped pistachios into two equal piles. Gently fold one pile into the cake mixture, reserving the rest to use for the topping. 
  • Spoon the cupcake mixture into the cupcake cases and bake for 18-20 mins or until a cocktail stick inserted into the centre comes out clean. Remove the cupcakes from the oven and place on wire racks to cool completely.
  • Lightly toast the remaining pistachio nuts and set aside to cool.
  • <strong>For the buttercream: </strong>In a large, clean bowl cream the butter, then gradually add and stir in the sugar until smooth and creamy. Add the rosewater and milk.
  • Pipe the buttercream onto the cupcakes using a piping bag and then, garnish with candied rose petals and toasted pistachios.