July 24, 2015
Rosewater & Pistachio Cupcakes!
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Pretty in pink and green cupcakes with a lovely hint of rosewater & pistachio!
Pistachio recipes
Pistachio is definitely a favourite of mine, as you might already be able to tell from the other recipes on my blog such as my white chocolate and pistachio cake or my white chocolate and pistachio cheesecake.
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!)
Rosewater and pistachio
Some people associate rose flavour with the delicious Turkish delight, a delicious flavour I made into cupcakes! However, stripped back, the rose flavour paired with the nuttiness of pistachio is just heaven.
Pistachio is the perfect nut, in my opinion, to go with the sweet flavour of this bake. I dont think an alternative would go as well with the delicate flavour of the rosewater, they both just compliment each other so well!
Pretty cupcakes!
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 messy, 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!
Rosewater
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!
Enjoy!
These cupcakes truly are perfect for those wanting a little treat that has the perfect hint of sweetness but also hits the right spot each and every time. Perfect with a cup of tea… or even a glass of prosecco.
These cupcakes will last 2 to 3 days in an airtight container or 3 to 4 days in the fridge. As always, you can freeze the cupcakes to decorate at a later date, they can be frozen for up to 3 months. Enjoy!
Rosewater and Pistachio Cupcakes!
Ingredients
Cupcakes
- 150 g unsalted butter
- 150 g caster sugar
- 150 g self raising flour
- 3 medium eggs
- 1/2 tsp baking powder
- 1/2 tsp rosewater
- 65 g pistachios chopped finely
Decoration
- 125 g unsalted butter room tempreture
- 450 g icing sugar
- Pink food colouring
- 3-5 drops rosewater
- Chopped pistachios
- Freeze dried raspberries
Instructions
Cupcakes
- Preheat your oven to 180C/160C fan and line a 12-hole muffin tray with cases
- Cream together the unsalted butter and caster sugar until light and fluffy
- Add the self raising flour, medium eggs, baking powder, and rosewater and beat again until combined well
- Fold in the pistachios and spoon into the cases
- Bake the cupcakes in the oven for 15-20 minutes (mine usually take 18minutes in my oven!) and then leave to cool on a wire rack.
Decoration
- Beat the unsalted 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). I beat my buttercream for 4-5 minutes to make it very smooth and light.
- Add enough food colouring and the rosewater to get the colour you want and continue to beat!
- Decorate the cupcakes how you like - I used my open star tip
- Sprinkle on anything you like - I used some chopped pistachios and freeze dried raspberries!
- ENJOY!
Notes
- 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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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.
Hi (again 😅) Jane! Would this recipe work without the pistachios? (I’m unsure if anyone I’m baking for has nut allergies so I’d rather not risk it) How would you tweak it? Thanks! <3
Hello, yes it would!xx
Hello! I absolutely adore floral flavours so was over the moon when I found this recipe – and they look and taste wonderful, thank you!
I was wondering – do you think these would be good with chopped cherries instead of pistachioes (for example glace)? Waitrose used to do an amazing cherry and geranium cupcake and I’d love to try and recreate something similar but I’m completely unsure about the weights etc! 🙂 Thank you so much! xxx
Hello! Thank you so much! Yes I don’t see why this wouldn’t work!xx
Hai,
Can I use home made rose essence which we use to make rosemilk, instead Rosewater?
I’ve never used it before so I am unsure! x
Hi Jane
I just wanted to ask what food colourings you used? Do you always use sugar flair? If it is do you know what colour!☺️Xx
Thank you
Hey!! So yes often its sugar flair – but I also now use progel, and colour splash often! I can’t remember which one I used for this recipe exactly though, sorry! X
Hi Jane!
I was wondering can I make this cake without eggs? And if so what can I use as substitute for eggs? And in what quantity?
Thank you!
It’s worth a google as there is lots of different ways to replace eggs such as mashed banana, flaxseed, egg replacer and so on! x
Hi Jane! These look fabulous, a flavour I have been wanting to try for ages. I have rose water from the world foods section in the UK supermarkets, would be this okay to use? Thanks!
Yes that should be good!
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?
For this I used regular bottled rose water! I haven’t tried the foodie flavours rose water yet so it may have needed more!
Planning to make this as one cake
rather than cupcakes. Do I need to do anything differently?
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!
Hi,
Would it be possible to replace the 65g of pistachios with desiccated coconut?(n leave out rose water?)
Thanks
Hal
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
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 💕
Hiya! I use ones that are already without shells, so after shelling in your case I guess! x
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
You can also use the extract if you like! I can’t remember where I got mine from I’m afraid!! x
I’m going to try these this week. They look amazing. Can you tell me though.. Do you use unsalted pistachio please xx
Unsalted I believe – I usually buy the ones in the baking isle which don’t state which ones they are xx
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
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
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.
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.
150 g is 3/4 cups of flour, if that helps.
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
Ooh that sounds tasty! Thank you!!
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.
Yeah I’m afraid it’ll make the frosting a bit loose, you need the sugar to make it the right texture and such!
Beautiful, love the rose water! Look delicious
It’s such a nice flavour isn’t it! 🙂 and thank you!
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!
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 🙂
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! 🙂
YUMMM
Thanks!! 😀
These look beautiful
Thank you! ❤️
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.
Thank you so much! It’s such a yummy flavour! 🙂
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/
(*rose water not tide water!)
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!
These are soooo gorgeous! I have to try them, where did you get the rosewater?:)
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!
Ok, thank you so much, i’ll try them soon!
Please do!! 🙂
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…)
Hahah I’m shocked that you don’t! Hehe enjoy them! 🙂
Yummy! They look fantastic!
Thanks, Julie! 🙂
love the combo of rose water and pistachio <3
It’s delicious isn’t it! 🙂
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:)
Thank you! And I shall have a look 🙂
How pretty! Great flavor combination as well .
Thank you! And it really is isnt it! 🙂
I simply adore pistachio, what a lovely combination with the addition of rosewater. Yummy?
Pistachio is lovely isnt it!! 🙂 And its a gorgeous combination, thank you!
What a beautiful recipe! Stunning photography too Jane! Love it!
Thank you so much! ☺️❤️
Gorgeous!!! 🙂
Thanks! 🙂 x
They look so yummy and I love the wrappers!
Thank you! And they’re gorgeous aren’t they! 🙂
Thx for that wonderful recipe. Love your beatutiful pictures.
Greetings
Robby(licious)
Thank you so much! 🙂