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Delightful Rose and Pistachio Cupcakes

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A vibrant and aromatic treat that combines fluffy cake with rose water and crunchy pistachios, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 tablespoon rose water
  • 1/2 cup chopped pistachios
  • Powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with cupcake liners.
  2. Whisk the all-purpose flour, baking powder, and salt together in a medium bowl and set aside.
  3. Cream the softened butter and granulated sugar in a large mixing bowl until light and fluffy.
  4. Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Combine the dry ingredients with the milk, alternating until everything is mixed thoroughly.
  6. Incorporate the rose water and chopped pistachios into the batter.
  7. Fill the cupcake liners about 2/3 full with the batter.
  8. Bake for 18-20 minutes or until a toothpick comes out clean from the center.
  9. Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack.
  10. Dust with powdered sugar once cooled for a final touch.

Notes

Try variations like cream cheese frosting or a chocolate drizzle for different flavor profiles!

Nutrition

Keywords: cupcakes, rose, pistachio, dessert, baking

Find it online: https://basilboard.com/rose-and-pistachio-cupcakes/