RECIPE || Rose & Pistachio Cupcakes Recipes

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Good morning Lovelies,

How has your week been? We were blessed to have big sister home this week, which brings much delight to our household. The younger girls all squibble to sit next to her at meals, go places in her car and get as much attention as they can. She has true celebrity status. It’s really nice watching the sisterhood develop as the years go by and true friendship emerges. This encourages me through the years of sister sass!

I didn’t get any baking done this week. However, I have been working on this recipe for quite a while now, and I think I have finally got the delicate balance of rosewater swiss meringue buttercream and the nutty pistachio cupcake just right.

Ingredients

  • 2 eggs lightly beaten
  • 1 cup vegetable oil
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup warm water

Dry mix

  • 2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp bicarb soda
  • 1 1/2 cups castor (granulated) sugar
  • 1/2 cup pistachio nuts finely chopped

Rosewater Swiss Meringue Buttercream

  • 6 egg whites
  • 1 1/2 cups castor sugar
  • 1 1/4 cups butter (280g) at room temperature, chopped
  • 2 – 3 tablespoons rosewater I use 1/4 cup, but just add a few tblsp at a time until you are happy
  • 1 drop pink gel paste colouring

Instructions

  • Preheat oven to 180 C
  • Line two muffin pans with 18 cupcake liners
  • Cupcake instructions
  • In a medium bowl, using a hand whisk, beat together eggs, oil and vanilla
  • Add sour cream, mix well
  • Add water, whisk together until well combined
  • In a separate bowl, sift flour, baking powder, bicarb soda and sugar together
  • Add finely chopped pistachio nuts. Mix well with a hand whisk
  • Carefully pour wet mix into dry mix and whisk together until well combined. Using an ice cream scoop,pour batter into cupcake liners.  
  • Bake for 18 minutes or until firm to touch and sightly brown. Cool on wire rack before frosting with Swiss meringue buttercream.

Rosewater Swiss Meringue Buttercream

  • Separate egg whites from yolks
  • Put egg whites into a heatproof bowl ( I use my Kitchenaid bowl) 
  • NOTE : Make sure your bowl and whisk are very clean and dry. Rub with lemon juice to get rid of any oily residue that will hinder your egg whites getting fluffy.
  • Add sugar and whisk together with a hand whisk until well combined
  • Read more please visit : mamabearskitchen.com.au


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