Pistachio Rose Delight Cupcakes
Indulge in the enchanting flavors of Pistachio and Rose with these delightful cupcakes. Inspired by a brilliant recipe from the imaginative Roopa, these light and airy chiffon-style cupcakes are adorned with a luscious rose buttercream frosting. The delicate floral notes combined with the nutty crunch of pistachios create an exquisite balance that will impress any guest. Perfect for special occasions or just a sweet afternoon treat, these charming cupcakes are best enjoyed fresh, so be sure to savor them within 48 hours of baking.
16
Servings
125
Calories
19
Ingredients
Ingredients
cake flour
1 cup (sifted)
cake flour
2 tablespoons (sifted)
sugar
2/3 cup (granulated)
baking powder
1 1/2 teaspoons
salt
1/4 teaspoon
milk
2 tablespoons (whole milk)
sunflower oil
1/4 cup
egg yolks
3
rose water
1 teaspoon
lemon zest
1 teaspoon (freshly grated)
egg whites
4
cream of tartar
a pinch
sugar
1 tablespoon (granulated)
pistachios
3/4 cup (finely crushed)
butter
1 cup (room temperature, cut into small pieces)
rose water
1 1/2 teaspoons
pink food coloring
1-2 drops
dried rosebuds or paper tea roses
16-24
finely chopped pistachios
2 tablespoons
Instructions
1
Preheat your oven to 325°F (160°C) and line cupcake or mini muffin pans with paper liners.
2
In a large mixing bowl, combine 1 cup of cake flour, baking powder, and salt. Make a well in the center of the dry ingredients.
3
In a separate bowl, whisk together the milk, sunflower oil, egg yolks, rose water, and lemon zest. Pour this mixture into the well of the dry ingredients and gently stir using a spatula until just combined. The batter will be thick.
4
In a clean metal bowl, beat the egg whites with a mixer on medium speed until soft peaks form. Gradually add cream of tartar and 1 tablespoon of sugar, then increase the speed to high and beat until stiff peaks form.
5
Fold one-third of the egg whites into the batter to lighten it, then carefully fold in the remaining egg whites along with the crushed pistachios until no streaks remain.
6
Spoon the batter into the prepared muffin pans, filling each cup three-quarters full. Bake for about 10 minutes for mini muffins or 15 minutes for regular cupcakes, or until a toothpick inserted comes out clean.
7
While the cupcakes cool, prepare the rose buttercream frosting. Set a heatproof bowl over a pot of simmering water and combine the remaining egg whites and sugar. Whisk until the sugar dissolves and the mixture reaches about 110°F (no exact temperature required).
8
Transfer the bowl to a stand mixer fitted with a whisk attachment and beat on high speed until the mixture cools down and forms stiff peaks, approximately 8 minutes.
9
Gradually add the room temperature butter, one piece at a time, mixing until fully incorporated. Continue beating until smooth, then add the rose water and food coloring, mixing until combined.
10
Once cupcakes are cooled, frost each with a large star tip to resemble roses, or simply spoon some frosting onto the cupcake and swirl with a fork. Top each cupcake with a dried rosebud or a paper tea rose, and sprinkle crushed pistachios around the decoration.
Nutrition Information
8.3
Fat
12.5
Carbs
1.25
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Pistachio Rose Delight Cupcakes?
These are light and airy chiffon-style cupcakes flavored with rose and pistachio, topped with a luscious rose buttercream frosting.
How many cupcakes does this recipe make?
This recipe yields 16 servings.
What is the calorie count for one Pistachio Rose Delight Cupcake?
Each cupcake contains approximately 125 calories.
What is the secret to the light and airy texture of these cupcakes?
The light texture comes from the chiffon-style preparation, specifically beating egg whites with cream of tartar to stiff peaks and gently folding them into the batter.
What oven temperature is required for baking?
The oven should be preheated to 325°F (160°C).
How long do regular-sized cupcakes take to bake?
Regular cupcakes typically bake for about 15 minutes, or until a toothpick comes out clean.
Can I use this recipe to make mini muffins?
Yes, mini muffins can be baked for approximately 10 minutes using this recipe.
What type of flour is recommended for this recipe?
The recipe calls for sifted cake flour to maintain a delicate crumb.
What ingredients provide the floral flavor in the cupcakes?
Rose water is used in both the cupcake batter and the buttercream frosting to provide a delicate floral note.
How many egg yolks are used in the batter?
The batter requires 3 egg yolks.
How many egg whites are needed for the cupcake batter?
The batter requires 4 egg whites, beaten to stiff peaks.
What type of oil is used in these cupcakes?
Sunflower oil is used in the batter mixture.
How do I prepare the pistachios for the batter?
The pistachios should be finely crushed before being folded into the batter.
What is the fat content per serving?
Each cupcake contains 8.3 grams of fat.
What is the carbohydrate content per serving?
There are 12.5 grams of carbohydrates per cupcake.
How much protein is in each cupcake?
Each serving provides 1.25 grams of protein.
How is the rose buttercream frosting prepared?
It is made by heating egg whites and sugar over simmering water to 110°F, whisking to stiff peaks, and then gradually adding room temperature butter.
What temperature should the egg white and sugar mixture reach for the frosting?
The mixture should reach approximately 110°F to ensure the sugar is fully dissolved.
How do I create the rose decoration with the frosting?
Use a large star tip to frost the cupcakes in a pattern that resembles roses, or swirl with a fork.
What are the recommended garnishes for these cupcakes?
Top each cupcake with a dried rosebud or a paper tea rose and a sprinkle of crushed pistachios.
How long do the cupcakes stay fresh?
These cupcakes are best enjoyed within 48 hours of baking.
Who inspired this specific recipe?
This recipe was inspired by an imaginative recipe from Roopa.
What kind of milk is recommended?
The recipe specifies using whole milk.
Does the frosting contain food coloring?
Yes, 1-2 drops of pink food coloring are added to the buttercream to enhance the rose theme.
What citrus ingredient is added for extra flavor?
One teaspoon of freshly grated lemon zest is added to the batter.
How much rose water is used in the frosting?
The frosting uses 1 1/2 teaspoons of rose water.
How full should the cupcake liners be filled?
Spoon the batter into the pans until each cup is three-quarters full.
What is the purpose of the cream of tartar?
A pinch of cream of tartar is added to the egg whites to help them stabilize and form stiff peaks.
How much butter is needed for the rose buttercream?
The frosting requires 1 cup of room temperature butter, cut into small pieces.
How many dried rosebuds are needed for decoration?
The recipe suggests using 16 to 24 dried rosebuds or paper tea roses for the final garnish.