Description
These Mini Rose Pistachio Cupcakes are delicate, bite-sized treats that combine the nutty flavor of pistachios with the subtle floral essence of rose water. Perfectly moist and topped with chopped pistachios and edible rose petals, they offer an elegant Middle Eastern-inspired dessert experience.
Ingredients
Scale
Cupcake Batter
- 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
Toppings & Garnish
- 1/4 cup chopped pistachios (for topping)
- Dried edible rose petals (for garnish)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a mini cupcake pan with paper liners for easy removal and baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the finely ground pistachios, flour, baking powder, and salt ensuring even distribution of leavening and seasoning.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, setting a creamy base for the batter.
- Add Eggs and Flavorings: Beat the eggs into the creamed butter mixture one at a time, followed by the rose water and vanilla extract, enhancing the batter with floral and sweet scents.
- Combine Dry & Wet Ingredients: Alternately add the dry ingredient mixture and milk into the wet mixture, starting and ending with the dry ingredients. Mix gently until just combined to keep the batter tender.
- Fill Cupcake Liners: Spoon the batter into each mini cupcake liner, filling them about two-thirds full to allow space for rising.
- Bake: Bake the cupcakes in the preheated oven for 12–15 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and Garnish: Allow cupcakes to cool completely on a wire rack. Optionally, frost them with a light rose buttercream and top with chopped pistachios and dried edible rose petals for an elegant finish.
Notes
- You can make your own ground pistachios by pulsing unsalted pistachios in a food processor until finely ground, but be careful not to over-process to avoid a paste.
- Adjust the amount of rose water carefully; it is potent, so start with less if you’re unsure to suit your taste.
