Rosewater pistachio cupcakes with mascarpone cream frosting

8
1 hour 15 minutes

Ingredients

Rose water and pistachio cupcakes

  • 50g of pistachio nuts
  • 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