What you need for the cupcakes...
115g unsalted butter (room temp or warmed a teeny bit in your microwave)
1 cup caster sugar
3/4 cup milk
1 cup plain flour
1 cup self raising flour
1 teaspoon rosewater
What you need for the buttercream...
250g unsalted butter
500g icing sugar or icing sugar mixture
1 tablespoon rosewater
crushed pistachios for decorating
What to do...
Preheat your oven to 170 (fan forced).
Beat the butter and sugar in your mixer until light and fluffy. The colour should be nice and pale and the texture almost silky smooth. On medium to high speed, this usually takes me around 5 minutes.
Add your eggs (one at a time) and your rosewater- beating well after each egg.
Add your milk and flour alternately and just fold. If you over mix your cupcakes won't be nice and fluffy.
Spoon mixture into your pretty cupcake cases. I use 2 spoons to scoop them in or you can use an ice cream scoop. Bake for around 18-20 minutes. Do not over bake or they won’t be soft and scrumptious! Allow to cool before piping on your buttercream
For the buttercream, follow my buttercream recipe instructions here and add the rosewater slowly so it does not curdle your fluffy buttercream!
Assemble your cupcakes by piping the rosewater buttercream on the top and sprinkling with pistachios.
Soooo good! Enjoy xxx