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!