Description
Delicate and aromatic, these Mini Rose Pistachio Cupcakes are a delightful treat that combines the nuttiness of pistachios with the floral essence of rose water. Topped with chopped pistachios and edible rose petals, these bite-sized desserts are as pretty as they are delicious.
Ingredients
Scale
For the cupcakes:
- 1 cup shelled unsalted pistachios, finely ground
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon rose water
- 1/2 cup whole milk
- 1/4 teaspoon vanilla extract
For topping and garnish:
- 1/4 cup chopped pistachios
- dried edible rose petals
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a mini cupcake pan with paper liners.
- Prepare dry ingredients: In a medium bowl, whisk together the ground pistachios, flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy.
- Combine wet ingredients: Beat in the eggs, then add rose water and vanilla extract.
- Mix batter: Alternately mix in the dry ingredients and milk, just until combined.
- Bake: Fill cupcake liners and bake for 12–15 minutes until done.
- Cool and garnish: Let cupcakes cool, then frost and garnish with pistachios and rose petals.
Notes
- You can make your own ground pistachios by pulsing unsalted pistachios in a food processor until finely ground. Be careful not to over-blend.
- Adjust rose water to taste—it’s quite potent, so start with less if unsure.
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 110
- Sugar: 8g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
