These spring-y little cupcakes are easy on the eyes and also taste very well as they come with a slight Middle Eastern twist.
Pistachio Cupcakes with a Rosewater Swiss Meringue Buttercream.
- 100g butter at room temparature
- 150g light brown sugar
- 1 teaspoon vanilla bean paste
- 1 pinch of salt
- 1/2 teaspoon ground cardamom
- 150g full fat plain Greek yoghurt
- 250g cake flour
- 3 eggs
- 100g of ground pistachios
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Swiss Meringue Buttercream:
- 210g egg whites
- 400g sugar
- 350g unsalted butter
- 1 pinch of salt
- Making the batter: Beat the softened butter with your sugar until it is creamy and fluffy. Add one egg in, beat the mix for 30 seconds, add the second egg, beat for another 30 seconds and do the same for the last egg. Add the vanilla bean paste and your salt. Whisk it for a minute, then add the yoghurt. Combine the cardamom, baking soda, baking powder and flour in another bowl and add two spoons at a time, do not overmix your batter! When all the dry ingredients are combined with the wet mix, add in the pistachios and fold them in by hand with a spatula or wooden spoon.
- Baking the cupcakes: Preheat your oven to 180°C. Use a muffin tray and add 12 paper liners. Divide the batter evenly. Tap the tray lightly onto your work bench and bake the cupcakes for 15 minutes, then check with a tooth pick if they are properly cooked through. If the pick comes out clean, take them out of the oven to let them cool completely. If the tooth pick comes out wet, continue baking until your pick comes out clean.
- Making the frosting: Follow the recipe for the Swiss Meringue Buttercream! After you have made it, please be careful. Add 1 teaspoon of rosewater, let it mix for 30 seconds and then have a taste. The last thing you want is a mouth full of rosewater. It is like a perfume and tastes like soap if you add too much. The buttercream cannot be saved if the taste is too strong. You can also add some food colouring like a bit of red or pink to give it a soft tint. Transfer the frosting to a piping bag and use whatever tip you want or have avalaible at home. Check that your cupcakes are completely cool, otherwise the frosting will melt and slide off. Do an elegant swirl or get adventurous and pipe a rose on top of the cupcake. Be creative!
You can also add a bit of green food colouring to the batter. The pistachios will not change the colour of the cake mix so if you want a contrast, food colouring is your friend.