Chopped Nut and Rose Cakes
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ⅔ cup superfine caster sugar
- ⅔ cup unsalted butter
- 3 eggs
- 1 cup self-rising flour (sifted)
- 1 tsp Rose water
- ¼ cup chopped Pistachio
- milk (if needed)
- For the buttercream
- ⅔ cup unsalted butter
- 2 cups powdered sugar
- Rose water
- 1 Tbsp cream (18% fat)
- To decorate
- ½ cup chopped Pistachio
- 12 crystallized Rose petal (candied)
Preparation steps
1.
For the cupcakes: preheat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12-hole muffin tin.
2.
Beat the sugar and butter in a mixing bowl until light and creamy. Beat in the eggs, one at a time with a little of the flour until blended.
3.
Sift in the remaining flour and gently stir into the mixture with the rosewater and pistachios, until combined. Add a little milk if needed, to give a soft dropping consistency.
4.
Spoon into the paper cases and bake for about 20 minutes until risen and golden. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
5.
For the buttercream: beat the butter until soft. Gradually sift in the icing sugar and beat until smooth. Beat in the rosewater and cream until smooth.
6.
Spread the buttercream over the cakes and sprinkle with chopped pistachios. Place a rose petal on top of each cake.
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