Pistachio And Rose Water Cupcakes Recipes

REAL PISTACHIO CUPCAKES

Real Pistachio Cupcakes image

St. Patrick would certainly give his approval. Because these cupcakes are the real deal! No pudding mixes here, just roasted pistachios. A wonderfully not-too-sweet pale green cupcake that is sure to please. Easy and quick to make, too!

Provided by Candice

Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes

Time 35m

Yield 24

Number Of Ingredients 10

Ingredients

1 cup roasted pistachio nut meats
1 ½ cups white sugar, divided
¾ cup all-purpose flour
¾ cup cake flour
2 teaspoons baking powder
¾ teaspoon salt
¾ cup unsalted butter, at room temperature
4 large eggs
⅔ cup milk, at room temperature
2 teaspoons vanilla

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Blend pistachios with 1/2 cup sugar in a blender until finely ground.
Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
Beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the creamy butter mixture, thoroughly integrating each egg before adding the next.
Stir milk and vanilla extract together in a separate bowl.
Alternately stir flour mixture and milk mixture in small amounts into the butter mixture beginning and ending with the flour mixture; stir just until it comes together into a batter. Fold the ground pistachios into the batter. Spoon batter into the prepared muffin cups to about 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the muffin cups for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 175.3 calories, Carbohydrate 20.9 g, Cholesterol 46.8 mg, Fat 9.1 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 150.6 mg, Sugar 13.4 g

PISTACHIO AND ROSE WATER CUPCAKES

Pistachio and Rose Water Cupcakes image

Make and share this Pistachio and Rose Water Cupcakes recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 1h

Yield 12 to 18 cupcakes

Number Of Ingredients 9

Ingredients

1 cup sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
4 eggs
1 teaspoon rose water
1 cup cream cheese
1 1/2 cups powdered sugar, sifted
2 tablespoons rose water
3 tablespoons pistachios, chopped

Steps:

Preheat oven to 350°. Put 18 paper baking cups in muffin pans.
Combine all the cupcake ingredients in a bowl; beat with an electric mixer until smooth and pale, about 2-3 minutes.
Spoon batter into the cups; bake 20 minutes.
Remove pans from oven and cool for 5 minutes; then remove cupcakes and cool on a rack.
Make the frosting: combine the cream cheese and powdered sugar; beat with an electric mixer until soft and creamy.
Add in the rose water and pistachios; stir well; swirl onto the top of the cooled cupcakes.

Nutrition Facts : Calories 434.9, Fat 24.8, SaturatedFat 14.6, Cholesterol 132.4, Sodium 347.4, Carbohydrate 48.3, Fiber 0.8, Sugar 31.7, Protein 6.2

PISTACHIO CUPCAKES

Pistachio cupcakes image

Turn any gathering into a special occasion with these glamorous cupcakes for grown-ups

Provided by Sarah Cook

Categories Afternoon tea, Treat

Time 50m

Yield Makes 12

Number Of Ingredients 9

Ingredients

100g pistachios
140g golden caster sugar
140g butter , very soft
2 eggs
140g self-raising flour
5 tbsp milk
edible glitter , to decorate
250g icing sugar , sifted
mint green food colouring

Steps:

Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Put 85g pistachios into a food processor with about half the sugar, then whizz until very finely chopped. Tip into a large mixing bowl with the remaining sugar, butter, eggs, flour and milk and beat until smooth. Divide between cases, then bake on a low shelf for 22-25 mins until a skewer poked in comes out clean. Cool on a wire rack.
For the icing, mix just enough water into the icing sugar to get a very thick but still runny icing - just add 1 tbsp of water at a time. Stir in enough food colouring to give a pretty, pale green colour. If any cakes poke above the top of the cases, trim with a small knife, or scoop out with a teaspoon - being very careful not to release any of the case from the sides of the cake. Put a generous spoonful of icing on each cake and let it gently spread to cover. Chop the remaining pistachios and scatter these over with a pinch of edible glitter. Set, then serve.

Nutrition Facts : Calories 326 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 36 grams sugar, Protein 4 grams protein, Sodium 0.34 milligram of sodium

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