Rosewater pistachio cupcakes with mascarpone cream frosting
by
Pistachio and rosewater is a match made in heaven. Nisha shows how they make the perfect pairing for cupcakes.
Ingredients
Rose water and pistachio cupcakes
- 50g of pistachio nut
- 60g of ground almonds
- 25g of plain flour
- 1/2 tsp baking powder
- 100g of butter , at room temperature
- 100g of caster sugar
- 2 small eggs
- 2 tbsp of milk
- 2 tsp rose water
- 1/2 tsp vanilla extract
Mascarpone cream frosting
- 100ml of double cream, cold
- 250g of mascarpone , at room temperature
- 2 tbsp of icing sugar
- 1 dash of vanilla extract
- red food colouring, optional
Method
1
Preheat the oven to 175°C/gas mark 4. Line an 8-hole cupcake pan with paper liners
2
First, make the cupcakes. Grind together the pistachio nuts, almonds and plain flour in a spice grinder or mill. Make sure you don’t over grind it, or the mixture will go from powdery to lumpy
3
Add the baking powder to the ground nut mix and keep aside
4
Beat together the butter and caster sugar in a mixing bowl until light and fluffy. You can do this using a hand mixer, or the paddle attachment of a free standing mixer
5
Add the eggs, one at a time, beating well after each addition, followed by the milk. Add the rose water and vanilla and mix well to combine
6
Finally, fold in the ground nut and flour mix until smooth and incorporated. Pour into the cupcake cases (until about 3/4 full) and bake for about 20-25 minutes, or until a skewer inserted into the centre of the cupcakes comes out clean
7
Remove from the oven and leave to cool completely on a cooling rack while you prepare the frosting
8
Whisk the double cream in a large mixing bowl using the whisk attachment or a hand whisk, until stiff peaks form. Do not over-mix, or the cream will split
9
In a separate bowl, mix the mascarpone cheese and icing sugar slowly until well combined
10
Add this into the whipped cream, followed by the vanilla and a couple of drops of food colouring - be very sparing with the colouring, adding a drop at a time until you reach the correct shade. Continue whisking on a low speed until well-combined
11
Transfer into a piping bag and once the cupcakes are completely cool, pipe the frosting on top. Store in the refrigerator until ready to use
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Rosewater pistachio cupcakes with mascarpone cream frosting
