Monday, 2 December 2013

Rose Water and Pistachio Cupcakes

Most of the time when I bake something new it's because I'm interested in the combination of flavors, but these cupcakes were made simply for a love of the colours: rose pink and pistachio green - has to be one of the prettiest combinations out there, right?
And ok, the cupcakes taste pretty good, too…

So, before we get swamped with this season's jolly-holly trio of red, white and green, here's some pastel pleasure:

Rose Water and Pistachio Cupcakes.
Recipe by Tea, Cake and Create

Vanilla Cupcakes
Preheat the oven to 180'C
Line 2 muffin pans with cupcake cases - makes 16-20 depending on the size of your muffin pans

200g caster sugar
200g flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
75g butter
3 med eggs
250 ml cream.
1tsp Vanilla extract

Sift the dry ingredients together (incl the caster sugar).
With an electric mixer on low speed, mix the butter and dry ingredients together until finely crumbed.

Lightly beat the cream, eggs and vanilla together.
Pour this into the flour mixture, beat on low speed until just combined.

Bake at 180'C for approx 18 minutes until a skewer inserted comes out just-clean. (Don't over bake!)

Rose Water Swiss Meringue Buttercream.

5 egg whites
250ml (1 cup) caster sugar
300-350g butter
A few drops of rose water essence.

Put the egg whites and sugar into a mixing bowl, and place that over a saucepan of simmering water. The bottom of the mixing bowl must not be in contact with the water, and the water should just be simmering.

Whisk constantly, until the sugar granules have dissolved and the mixture is hot to touch.

Move off the stove and to the mixer.
Using the whisk attachment, whip until it forms a thick and glossy meringue.

When the mixing bowl feels neutral to touch, change over to the paddle attachment and add the butter one cube at a time, beating on low-medium speed.
It may curdle, but just keep whipping until it reaches a satiny smooth consistency and holds its shape. Add the vanilla extract. I stop adding butter at about 300g (sometimes even 250g) - as soon as the icing is firm enough to hold it's shape when piped. Add a few drops of rose water essence - be careful too much is over-powering. 

(If you are having SMB issues, see this post by Sweetapolita)

Pipe onto cooled cupcakes.
Sprinkle with chopped pistachio nuts. 

Now, focus... back to the Christmas baking….

: )

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