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Rosewater & Pistachio Cupcakes!

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Pretty in Pink & Green cupcakes with a lovely hint of Rosewater & Pistachio!

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Pistachio is definitely a favourite of mine, as you might already be able to tell from the other recipes on my blog… I have however always loved combining pistachio with other flavours – and the fact that I hadn’t posted my recipe for these beauties already shocked me! (I was asked to bake some for a birthday, so this seemed the perfect opportunity!)

I loooove to make my cupcakes as simply and easily as possible, yet make them look as good as I can! Sometimes I admit that I am rushed, so they look a tad meh, but the taste is always there! These cupcakes are gorgeous in my opinion as the colours area match made in heaven – the delicate colour of the buttercream mixed with the chopped decorations provide a pretty contrast – definitely worth the minimal effort!

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Rosewater is a wonderful flavour – very floral unsurprisingly, but a delicate flavour when used correctly, and when used with pistachio its a marriage made in heaven! The cupcakes become delicate little treats – perfect for any occasion!

The flavouring of Rosewater however can be quite intimidating to those who haven’t tried it, but trust me, if you use it in moderation (a little goes a long way!) then you should utterly love it – I certainly do and I love my classic flavours!

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This recipes makes 12 cupcakes! 

Ingredients

Cupcakes
– 150g Butter
– 150g Caster Sugar
– 150g Self-Raising Flour
– 3 Medium Eggs
– 1/2tsp Baking Powder
– 1/2tsp Rosewater
– 65g Pistachios, chopped finely

Decoration
– 125g Butter, room temperature
– 450g Icing Sugar
– 1-3tbsp Whole Milk
– Pink Food Colouring
– 3-5drops Rosewater
– Chopped Pistachios
– Freeze Dried Raspberries

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Method

1) To bake the Cupcakes – Preheat your oven to 180C/160C Fan and line a 12-hole muffin tray with cases!

2) Cream together the Butter and Caster Sugar until light and fluffy, add the Self -Raising Flour, Eggs, Baking Powder, & Rosewater and beat again until combined well. Fold in the Pistachios and spoon into the cases.

3) Bake the Cupcakes in the oven for 15-20 minutes (mine usually take 18 minutes in my oven!) and then leave to cool on a wire rack.

4) To decorate the Cupcakes – Beat the Butter in a stand mixer until smooth, this will take a couple of minutes. Add the icing sugar gradually whilst continuously mixing (I add mine 100g/150g a time) and beat it with the milk till you get the texture you want. I beat my Buttercream for 4-5 minutes to make it very smooth and light!

5) Add enough food colouring and the rosewater to get the colour you want and continue to beat!

6) Decorate the Cupcakes how you like – I used my Open Star Tip! And then sprinkle on anything you like, I used some chopped pistachios and freeze dried raspberries!

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Tips and Ideas

These cupcakes will last in an airtight container for 2-3 days and can also be stored in the fridge for 3-4 days! 🙂

I find that Rosewater is quite a strong taste so you really don’t need much at all to make it flavoursome and tasty so be careful to not go crazy!

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Enjoy!!

P.S. how cute are these cupcake cases!!

You can find my other Cupcake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

59 Comments

  • Marilyn Rodrigues
    March 17, 2020 at 11:09 am

    Hi Jane i tried this recipe it turned out really moist…. Only thing is i could not taste the rise water in the cake… Do i use plain rose water or i have this rose flavour from foodie flavours will this be too much?

    Reply
    • Jane's Patisserie
      March 17, 2020 at 9:39 pm

      For this I used regular bottled rose water! I haven’t tried the foodie flavours rose water yet so it may have needed more!

  • Kelly
    March 13, 2020 at 8:10 am

    Planning to make this as one cake
    rather than cupcakes. Do I need to do anything differently?

    Reply
    • Jane's Patisserie
      March 13, 2020 at 10:27 am

      I tend to say one batch of cupcakes makes one 8″ cake (of a decent size) so everything stays the same, apart from the baking time which will be 30-35 minutes or so!

  • Haleemah Adam
    January 31, 2019 at 10:01 pm

    Hi,
    Would it be possible to replace the 65g of pistachios with desiccated coconut?(n leave out rose water?)
    Thanks
    Hal

    Reply
    • Jane's Patisserie
      February 1, 2019 at 11:28 am

      I haven’t personally tried it with this recipe, but I don’t see why not! 65g might be a smidge too much though as desiccated coconut is so light, so maybe try 50g or so first? x

  • Kirsty
    February 24, 2018 at 1:59 pm

    Hi Jane. Is the pistachio weight before or after removing the shells? I’ve tried a lot of your recipes and can’t wait to try this one 💕

    Reply
    • Jane's Patisserie
      February 24, 2018 at 3:51 pm

      Hiya! I use ones that are already without shells, so after shelling in your case I guess! x

  • Bev
    November 28, 2017 at 5:18 pm

    Hi Jane!

    These look so good, I’m hoping to try them out later this week but just wondering where you bought the Rose Water from? I am in the UK so wanted to know if it is something I can pick up from one of the world food sections in the supermarket or if it will be in the baking section – I have seen the Nielson-Massey Rose extract but guessing this is super concentrated and not the same as standard Rose water 🙂

    Thanks! xxxx

    Reply
    • Jane's Patisserie
      November 28, 2017 at 9:38 pm

      You can also use the extract if you like! I can’t remember where I got mine from I’m afraid!! x

  • Samantha
    July 9, 2017 at 10:30 pm

    I’m going to try these this week. They look amazing. Can you tell me though.. Do you use unsalted pistachio please xx

    Reply
    • Jane's Patisserie
      July 10, 2017 at 9:29 am

      Unsalted I believe – I usually buy the ones in the baking isle which don’t state which ones they are xx

  • Zahra
    December 30, 2016 at 7:02 pm

    Hey Jane. I would just like to say that i LOVE LOVE your blog and the bakes you create. They are of amazing combinations and packed with delicious flavour. Thank you. You inspire me to bake even more and experiment with different flavours and different bakes.

    I was just wondering, do you have a brand name for the nozzles you use and where did you purchase them from? Also did you use salted/unsalted/baking butter for the buttercream in this recipe, and where do you normally purchase your unsalted butter from because i live in the UK too and i tend to use the one from Aldi or Farmfoods.

    Thanks Again x

    Reply
    • Jane's Patisserie
      December 30, 2016 at 8:20 pm

      I’m afraid I have no idea where they’re from now as I got them so long ago but I’m on the search for the most similar ones I can find anyway which I will be posting about soon!
      And I use Unsalted! And I just use any own brand from any supermarket! ☺ xx

    • Natalie
      January 17, 2017 at 7:47 am

      Your rosewater cakes didn’t work and I followed the recipe perfectly.
      1 cup of self raising flour doesn’t seem enough for 3 eggs
      Mine turned out very eggy and didn’t cook properly.

    • Jane's Patisserie
      January 17, 2017 at 7:56 am

      I’m afraid if it didn’t work, you didn’t follow the recipe. My recipe says 150g of flour, not ‘1 cup’ so your measuring isn’t correct clearly. My recipe is a standard cupcake mix which works every time.

    • Rosanna
      January 9, 2018 at 4:11 pm

      150 g is 3/4 cups of flour, if that helps.

  • aisha hill
    December 26, 2016 at 4:35 am

    I just made these and they taste sensational! Im not a fan of sweet buttercream so i did do my own icing: butter, cream cheese, icing sugar and rosewater and they taste so delicious. Thank u for the recipe! Can’t wait to try out more of your fab looking sweets

    Reply
  • ST
    October 16, 2016 at 11:53 pm

    I made these cup cakes following the recipe and they turned out great! We found the frosting on the sweeter side but I think that’s just us. Friends found it perfect. If I reduce the quantity of sugar in frosting will it be less stiff when piping? It’s my first time frosting because I never seem to get it right, I just avoid them but this recipe is too fabulous with frosting to be ignored. Please let me know your thoughts.

    Reply
    • Jane's Patisserie
      October 17, 2016 at 2:53 pm

      Yeah I’m afraid it’ll make the frosting a bit loose, you need the sugar to make it the right texture and such!

  • Lynz Real Cooking
    July 28, 2015 at 6:14 am

    Beautiful, love the rose water! Look delicious

    Reply
    • Jane's Patisserie
      July 28, 2015 at 1:40 pm

      It’s such a nice flavour isn’t it! 🙂 and thank you!

    • Lynz Real Cooking
      July 28, 2015 at 2:34 pm

      Yes it really is, it is used allot in the Middle East so I am quite familiar with it! I had never seen it used in cupcakes and they look lovely!

  • Lauren at Knead to Dough
    July 27, 2015 at 12:11 pm

    These are stunning! Rosewater has always been a flavour I’m cautious with in the kitchen but not now I can make this recipe – thank you 🙂

    Reply
    • Jane's Patisserie
      July 27, 2015 at 2:47 pm

      Same here, I made these once with the amount recommended on a different recipe and it was wayway too much 😛 haha I like it to be a small amount! 🙂

  • cakestan
    July 27, 2015 at 3:58 am

    YUMMM

    Reply
  • This Cake is Desi
    July 26, 2015 at 1:35 pm

    These look beautiful

    Reply
  • LyneRobi
    July 26, 2015 at 1:14 pm

    Those cupcake are perfect, I love them! Great job. I love rose water and will be trying to incorporate some to my next batch of cupcakes, thanks for the inspiration 🙂 Great post.

    Reply
    • Jane's Patisserie
      July 26, 2015 at 1:55 pm

      Thank you so much! It’s such a yummy flavour! 🙂

  • mollyrogerscooks
    July 25, 2015 at 6:13 pm

    These look so good! I read down through the comments – you use tide water essence? Or is it from the bottle of rose water I can buy in my local Asian store? The very smell of rose water brings me straight back to Kuwait, where I lived a very happy 5 years. Cardamon does the same for me. I used pistachios in a Mille feuille recipe on my blog – I’d love you to have a look – now thinking rose water was what was missing from it! https://mollyrogerscooks.wordpress.com/2015/01/17/mixed-berry-filo-millefeuille/

    Reply
    • mollyrogerscooks
      July 25, 2015 at 6:14 pm

      (*rose water not tide water!)

    • Jane's Patisserie
      July 25, 2015 at 6:28 pm

      Yes I buy it in my supermarket in the UK so I guess if it says Rosewater on the bottle it’ll be the same as mine? ☺️ I love the smell of it! So nice!

  • annalenashearthbeat
    July 25, 2015 at 3:33 pm

    These are soooo gorgeous! I have to try them, where did you get the rosewater?:)

    Reply
    • Jane's Patisserie
      July 25, 2015 at 5:54 pm

      Im in the UK so I buy them from supermarkets – they’d be with the vanilla flavouring for example in little bottles? 🙂 But elsewhere Im not sure – all the bottles come in different shapes and sizes!

    • annalenashearthbeat
      July 25, 2015 at 5:56 pm

      Ok, thank you so much, i’ll try them soon!

    • Jane's Patisserie
      July 25, 2015 at 5:57 pm

      Please do!! 🙂

  • Pistachios
    July 25, 2015 at 7:48 am

    Now I have another way to use my left-over rosewater! Just gotta get some pistachios to go with it (You’d think I’d have a stash somewhere, but apparently not…)

    Reply
    • Jane's Patisserie
      July 25, 2015 at 1:48 pm

      Hahah I’m shocked that you don’t! Hehe enjoy them! 🙂

  • Julie Perrott
    July 25, 2015 at 6:23 am

    Yummy! They look fantastic!

    Reply
  • sara00aa
    July 24, 2015 at 4:47 pm

    love the combo of rose water and pistachio <3

    Reply
  • Tanushree Ghosh
    July 24, 2015 at 4:10 pm

    Wow! That is perfection. It looks wonderful and thanks a lot for the interesting recipe.. I have nominated you for the Sunshine Award! Please do check it out at https://tanushreeghoshdelicacies.wordpress.com/2015/07/24/sunshine-award-i-feel-bright-d/
    Take care and keep posting:)

    Reply
  • whiskandmuddler
    July 24, 2015 at 2:32 pm

    How pretty! Great flavor combination as well .

    Reply
  • Marisa's Italian Kitchen
    July 24, 2015 at 1:49 pm

    I simply adore pistachio, what a lovely combination with the addition of rosewater. Yummy?

    Reply
    • Jane's Patisserie
      July 24, 2015 at 2:53 pm

      Pistachio is lovely isnt it!! 🙂 And its a gorgeous combination, thank you!

  • Rae
    July 24, 2015 at 12:12 pm

    What a beautiful recipe! Stunning photography too Jane! Love it!

    Reply
  • Puellanina
    July 24, 2015 at 11:27 am

    Gorgeous!!! 🙂

    Reply
  • Amber
    July 24, 2015 at 11:06 am

    They look so yummy and I love the wrappers!

    Reply
    • Jane's Patisserie
      July 24, 2015 at 1:29 pm

      Thank you! And they’re gorgeous aren’t they! 🙂

  • robbylicious
    July 24, 2015 at 10:45 am

    Thx for that wonderful recipe. Love your beatutiful pictures.
    Greetings
    Robby(licious)

    Reply

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