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Cupcakes

PISTACHIO CUPCAKES WITH ROSE BUTTERCREAM FROSTING

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Nothing shouts Indian festivals better than pistachio cupcakes and rose flavors. This is precisely why I am bringing to you these delicious and decadent Pistachio cupcakes with rose buttercream frosting! I love cupcakes so much, I can’t even. Buttercream has to be my number one weakness and with these pistachio cupcakes, the rose buttercream is just flawless.

BAKING THE PERFECT PISTACHIO CUPCAKES WITH ROSE BUTTERCREAM :

To get your cupcakes perfect (more perfect, haha), I would also like to suggest some tips. I assure you, you will fall in love with baking cupcakes once you realize how easy they are!

  • Use an ice cream scooper to get the perfect quantity of the batter in the cupcake liners.
  • Do not push two cupcake trays into your oven. Put one batch of your cupcakes in the center of the oven for even and uniform baking.
  • Never forget to pre-heat your oven.
  • To test whether your cupcakes are done or not, you can always use a toothpick. However, when you think your cupcakes are evenly baked, you can push the center with your finger. If it bounces back, they’re completely baked. (Only try this with cupcakes that have cooled down a bit).

Ingredients:

  • ½ cup pistachio powder
  • ¾ cup flour
  • ½ cup castor sugar
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup milk
  • 1 egg
  • ¼ cup oil
  • 1 teaspoon vanilla
  • Ingredients for the frosting-
  • ½ cup unsalted butter
  • 1 cup icing sugar, sifted
  • 2 teaspoon kewra extract
  • 2-3 drops of pink colour

Instructions:

  1. Preheat the oven to 180 degrees C. Line a cupcake tray with liners.
  2. In a bowl, combine pistachio powder,flour,baking soda and baking powder
  3. Mix all the dry ingredients well.
  4. In a large bowl, add milk,egg,oil and vanilla extract. And mix well.
  5. Using a spatula, gently fold in the dry ingredients into the wet ingredients. Mix only until well combined.
  6. Using an ice-cream scoop, transfer the batter into the cupcake tray, filling almost to the top.
  7. Bake at 180 degrees C for 25-30 minutes. Let the cupcakes cool.
  8. To make the frosting, beat softened butter with an electric mixer until it is completely smooth.
  9. With the mixer still running, gradually add icing sugar. Beat until the sugar is well incorporated and the frosting is fluffy.
  10. Add in the kewra extract and pink colour and mix well.
  11. Frost the cupcakes with Rose Buttercream and serve!