Rosewater pistachio cupcakes with mascarpone cream frosting

1 hour 15 minutes


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


Preheat the oven to 175°C/gas mark 4. Line an 8-hole cupcake pan with paper liners
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
Add the baking powder to the ground nut mix and keep aside
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
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
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
Remove from the oven and leave to cool completely on a cooling rack while you prepare the frosting
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
In a separate bowl, mix the mascarpone cheese and icing sugar slowly until well combined
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
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