RECIPE || Rose & Pistachio Cupcakes

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.

This is a very feminine cupcake with a subtle rose flavour and pastel pink buttercream. If you are hosting a bridal shower or girl baby shower, these little sweeties are perfect. I have used edible roses on my cupcakes, along with sugar rose petals. With a sprinkle of chopped pistachio nuts, they are irresistible. Make sure you eat them at room temperature though, as the frosting absolutely needs to be silky smooth, melt in your mouth consistency. YUM.

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

1. Preheat oven to 180 C
2. Line two muffin pans with 18 cupcake liners
3. .............................................

for full recipes please see : mamabearskitchen.com

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