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Pistachio and rosewater cupcakes

Talking of cupcakes… life just got sweeter for me.

Our daughter is an active ambassador for all things sweet and delectable. May be, I am to be blamed for her overactive chocolate dna.

So today as I was in between packing for our trip to India, and frantically shuffling a stream of clothes from the washing machine to the dryer, I was pretty surprised to see her in the kitchen, pouring over a cook book, titled 500 Cupcakes. Surprise!! No Gossip Girl episodes or her very own 24/7 news channel where she works. The TV was silent! Howcome?

Drawn by a pretty little cupcake on the cover, I had picked this book a couple of years ago from Barnes and Noble in San Diego, but never had actually time to try out the recipes. My husband and I definitely are past the cupcake age…give us kiwis and broccoli any day.

Yes, she did make my day sweeter with her delectable Vanilla Cupcakes, and Chocolate Chilli Cupcakes. So I was sort of glad that this reluctant cook had actually braved to try her culinary skills and did make her that special appearance in the kitchen.

The baking was followed by a frosting session and there she was all armed with her ipad to document her trials and tribulations of baking, from start to finish.
My mittens, plates, napkins, everything was pulled out, spaces were created to frost and photograph her masterpiece.

Her another experiment was with Crinkle Cookies, and I am glad to report that it was a thundering success! Well, my next post is on her 3 C er… Chewy Crackle Cookies, with a real gourmet factor. Think, I can start trusting her culinary escapades.

Anyways, here is the recipe for pistachio and rosewater cupcakes. Makes 18 cupcakes.
And if you have lived in the Middle East like me for nearly three decades, cupcakes with rosewater and pistachio sound delightful! It’s a taste of home coming!

The looks were perfect, but I was a bit confused with the final results…were they cup cakes or muffins or in-between? But, yes they did taste delicious, though a bit on the dry side. The icing/frosting did little to help. So, next time may be we need to have the batter a little more moist. Do let me know if you have any ideas!



For the cupcakes:
1 cup sweet butter, softened
1 cup superfine sugar
2 cups self rising flour
4 eggs
1 tsp rosewater

For the frosting:
1 cup cream cheese
1 1/2 cups confectioner’s sugar, sifted
2 tbsp rosewater
3 tbsp pistachios, chopped

Preheat the oven to 350 F or 175 C.
Combine the cupcake ingredients in a medium bowl and beat until smooth and pale.
Spoon the batter into the cups.
Bake for about 20 minutes.
Remove the pan from the oven, cool for 5 minutes.
Remove from the pan and cool on a wire rack.
For the frosting, combine the cream cheese, sugar and beat well. Add the rosewater.
Swirl onto the top of the cupcakes and decorate with pistachios.

( inspired from 500 cupcakes)



About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

2 responses »

  1. Pingback: Pistachio and chocolate cake – Torta al pistacchio e cioccolato | Chocolate Spoon & The Camera

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