I love baking cupcakes. For one, they are great subjects for photography and two, they somehow get consumed much faster than a regular cake. I have adapted almost all the cakes I’ve baked into cupcakes and the pistachio cake is no exception. Pistachio cakes are not really that common and the first time I tried it, I was pleasantly surprised at how delicious it tasted. It was a little too greasy for my liking, but they were tasty nonetheless. This time however, I reduced the amount of butter used and it does make a difference.
Pistachio and rosewater is a match made in heaven. Be it a fruit salad, ice cream or however you try and pair it, it’s a winner. Both these flavours are generously used in these cupcakes and they compliment each other very well. I am not that big a fan of rosewater and was a bit apprehensive at how it would turn out, but this sure hit the right spot, with the rosewater not being overpowering, but still being present in a pleasant sort of way. If you are not a fan of rosewater, reduce the quantity to about 1 tsp and it would be almost non existent.
The frosting is a bit rich, so feel free to omit it, if you are making this for tea or so. But if you are a fan of frosting, then this is THE one to use for this cake. So go on, make some Mediterranean inspired cupcakes to celebrate National Cupcake Week and while you’re at it, pretty them up and make a party out of it!