Rosewater and pistachios are interesting combination of flavours. We adults enjoyed them a lot, children weren't really interested. Although my oven wasn't working properly at that time and the cake itself was a bit too moist we still found them really tasty. I am pretty sure I will try this recipe again when my oven will be fixed and compare. For now please have a look on mine a little bit under baked cupcakes, with lovely mascarpone frosting.
The original recipe comes form this website.
Ingredients for 12 small cupcakes:
- 50g unsalted pistachios
- 60g ground almonds
- 25g flour
- 1/2 tsp baking powder
- 100g butter
- 100g sugar
- 1 egg
- 2 tbsp milk
- 2 tsp rosewater
- 1/ tsp vanilla extract
Remove pistachios from their shells place the nuts in blender and blend them until powered. Place them in the bowl, add almonds, flour, baking powder and mix well
Preheat the oven to 170C. Line muffin tin with paper cases.
Put the butter and sugar into an electric mixer bowl and beat them until pale. Add the egg while beating. When is incorporated add the milk, rosewater and vanilla. Wait again until well incorporated. Stop the mixer. Gently fold in the nut and flour mixture. Spoon the batter into paper cases, about 3/4 full.
Bake for 20 - 25 minutes until the skewer inserted in the middle comes out clean.
Baked cupcakes leave in the muffin tin for a few minutes then transfer to a wire rack to cool down.
In a meantime prepare the frosting.
Ingredients for frosting:
- 100g whipping cream
- 250g mascaropne cheese
- 2 tbsp icing sugar
- splash of vanilla extract
- few drops of red food colouring
Put all ingredients into an electric mixer bowl and beat them until smooth and creamy. Transfer the frosting into a piping bag with a nozzle. Decorate the cupcakes. You can also sprinkle them with chopped pistachio nuts.
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