Rosewater Pistachio Cupcakes

Cupcakes
– 1/2 cups Butter
– 2/3 cups Caster Sugar
– 1 cup Self-Raising Flour
– 3 Large Eggs
– 1/2 tsp Baking Powder
– 1/2 tsp Rosewater
– 1/3 cups Pistachios, chopped finely

Decoration
– 1/2 cup Butter, room temperature
– 2 1/4 cups Icing Sugar
– 1-3 tbsp Whole Milk
– Pink Food Colouring
– 3-5 drops Rosewater
– Chopped Pistachios

Instructions: 

Cupcakes:

1. Preheat your oven to 350F line a 12-hole muffin tray.

2. Cream together the butter and caster sugar until light and fluffy, add the 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 and leave to cool. 

Cupcakes

4. Beat the butter in a stand mixer until smooth, taking a few minutes to do so. Add the icing sugar gradually whilst continuously mixing and beat it with the milk till you get the appropriate texture (usually 5 minutes).

5) Add enough food colouring and the rosewater to get the color you want. Sprinkle finely chopped pistachios on cupcakes.