Ingredients Jump to Instructions ↓

  1. 160g caster sugar

  2. 2 large eggs, room temperature (we used Ella Valentine eggs)

  3. 200g self-raising flour

  4. 1tsp baking powder

  5. 50g chopped pistachios, toasted

  6. 120g butter, softened

  7. 200g icing sugar, sifted

  8. 1tsp rosewater

  9. 2tbsp milk

Instructions Jump to Ingredients ↑

  1. For the cupcakes: Preheat the oven to 180˚C/350˚F/gas 4. Line a 12-hole muffin tin with cases.

  2. Sift the flour and baking powder together in a large, clean bowl and set aside.

  3. 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.

  4. Fold in half the sifted flour, then the milk, then the rest of the flour, gently folding well to combine after each addition.

  5. Gently fold in the pistachios.

  6. 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.

  7. For the buttercream: In a large, clean bowl cream the butter, then gradually add and stir in the sugar until smooth and creamy.

  8. Add the rosewater and milk.

  9. Pipe the buttercream onto the cupcakes using a piping bag and then, garnish with candied rose petals and toasted pistachios.


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