Pistachio Cardamom Cupcakes with Rosewater Frosting
Servings
12
Servings
12
Ingredients
Pistachio Cardamom Cupcakes
Rosewater Buttercream Frosting
Instructions
Cupcakes
  1. Preheat oven to 325 F. Line muffin tin with paper liners & set aside.
  2. In a bowl, whisk together flour baking powder, soda, cardamom & salt. Set aside. In another bowl, beat together softened butter, oil & sugar; mix well. Add eggs, one at a time, mixing well after each egg is added. Slowly add sour cream & vanilla. Fold in flour mixture being careful not to over mix batter.
  3. Divide batter between the muffin cups. Bake 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven & place the individual muffins on a cooling rack.
Frosting
  1. In a large bowl, combine powdered sugar, butter & 1 Tbsp milk. With an electric mixer, beat on low until sugar is incorporated then move to medium-high speed. Add rosewater a 1/4 tsp at a time (taste to prevent it becoming to strong for your liking) then food color. If the icing is not the proper consistency add another Tbsp of milk.
  2. When the cupcakes are cool, frost each one using a large angled star tip. Top off each cupcake with a sprinkle of the reserved chopped pistachios.
Recipe Notes
  • To make your cupcakes real special, decorate with some dried rosebuds.
  • I was able to find rosewater easily in the ethnic section of the grocery store.