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Rose and Pistachio Cupcakes Recipe

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4.3 from 85 reviews

These delicate Rose and Pistachio Cupcakes combine the subtle floral aroma of rose water with the nutty flavor of roasted pistachios, topped with a smooth pink rose-flavored buttercream and decorated with ground pistachios and dried rose petals. Perfect for a sophisticated tea party or special occasion.

  • Total Time: 35 minutes
  • Yield: 12 cupcakes

Ingredients

Rose and Pistachio Cupcakes

  • 225g softened butter or baking spread
  • 225g caster sugar
  • 4 eggs
  • 200g self-raising flour
  • 100g ground pistachios (plus extra for decoration)
  • 1 tsp baking powder
  • 2 tsp rose water

Rose Buttercream

  • 180g softened butter
  • 600g icing sugar
  • 4 tsp rose water
  • 50ml milk
  • Pink gel food colouring

Decoration

  • Dried rose petals
  • Ground pistachios

Instructions

  1. Preheat and roast pistachios: Preheat the oven to 180C/350F/Gas Mark 4. Spread whole pistachios on a baking tray and roast for 10-12 minutes to enhance their flavor. Allow them to cool for 10 minutes before processing.
  2. Grind pistachios: Place the cooled roasted pistachios in a food processor and blitz until roughly ground. Avoid over-processing to prevent turning them into pistachio paste.
  3. Mix cupcake batter: In a large mixing bowl, combine the softened butter or baking spread with caster sugar, eggs, self-raising flour, baking powder, the ground pistachios (reserve some for decoration), and rose water. Mix until all ingredients are evenly incorporated.
  4. Portion batter: Divide the cupcake mixture evenly into cupcake cases, using an ice cream scoop for uniform sizes.
  5. Bake cupcakes: Bake in the oven for 13-15 minutes or until the cupcakes are golden brown and a toothpick inserted comes out clean. Remove from the oven and let cool on a wire rack.
  6. Make rose buttercream: While cupcakes cool, beat softened butter and icing sugar together in a large bowl until smooth and combined.
  7. Flavor and adjust buttercream: Gradually add rose water one teaspoon at a time to taste, as it is very potent. Then slowly mix in milk to achieve a smooth, spreadable consistency.
  8. Add color: Incorporate pink gel food colouring into the buttercream, mixing thoroughly until you reach the desired shade of pink.
  9. Prepare piping bag: Transfer the rose buttercream into a piping bag fitted with a Wilton 2M tip for decorating.
  10. Pipe buttercream: Once cupcakes are completely cooled, pipe rose-shaped swirls onto each cupcake.
  11. Decorate with pistachios: Sprinkle ground pistachios over the frosted cupcakes from a height for an even distribution.
  12. Finish with rose petals: Lastly, gently scatter dried rose petals on top to complete the decoration.

Notes

  • Be careful not to over-blitz the pistachios to avoid turning them into paste.
  • Adjust the amount of rose water in buttercream according to your taste preference; it is a strong flavor.
  • Use an ice cream scoop for even cupcake sizes and consistent baking.
  • Let cupcakes cool completely before frosting to prevent melting the buttercream.
  • Dried rose petals are edible but ensure they are food-grade and pesticide-free.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/rose-and-pistachio-cupcakes-recipe/