I realized my last post was over a year ago and I have severely neglected this blog. I’m active on Instagram but I plan to put some more love here. I really enjoy sharing recipes and my food adventures, but harder to find time to put pen to paper (or rather keystroke to keyboard?…). But fear not, I’m jumping back into my sharing my food journeys with these delicious cupcakes!
I was so excited to share this creation even before I made it. I like rose flavored drinks and the few desserts I’ve had, I’ve enjoyed the subtle taste hidden behind some sweetness. My friend chose this flavor to be featured in my birthday dessert gift to her and became something super exciting for me to try. I never attempted this ingredient or even thought of before.
There is a greater variety of Rose flavored things than I even knew: meringues, macarons, panna cotta, custards, etc. All of them so gorgeous looking as well, delicate and pretty. I may attempt some for my niece’s birthday in the future. I perused several recipes and didn’t find one that called for me to make it, so I combined components from multiple inspirations. Converted Rose Sponge Cakes from Donna Hay into cupcakes, Pistachio Filling from boulderlocavore, and a frosting I just “whipped” together. 😉 Enjoy!
1 1/3 cup (200g) plain (all-purpose) flour
1 teaspoon baking powder
1 cup (220g) caster (superfine) sugar
3 teaspoons rosewater
2/3 cup (150g) unsalted butter, melted and cooled
Pistachio Cream Filling
¾ cups Raw Pistachios*
4 tablespoons Unsalted Butter
½ cup Superfine Sugar
¾ cups Heavy Whipping Cream
1 teaspoon Vanilla Extract
Rosewater Whipped Cream Frosting
1 ½ cups heavy whipping cream
1 ½ tablespoons sugar
½ tbsp. powdered sugar
1 teaspoons vanilla
½ tsp rosewater
Total Time: Prep – 30 minutes | Active – 1 Hour | Wait – 3 hours-overnight
For Rose Cupcakes/Mini Sponge Cakes
- Preheat oven to 180°C (350°F). Line the cupcake pan (3/4 full). Sift the flour and baking powder three times and set aside.
- Place the eggs, sugar and rosewater in an electric mixer and whisk on high speed for 12–15 minutes or until pale, thick and tripled in volume. Sift half the flour mixture over the egg mixture and using a large metal spoon, gently fold to combine. Repeat with the remaining flour. Add the butter and gently fold to combine.
- Divide the mixture between the tins and bake for 16–18 minutes or until the sponges are springy to the touch. Remove the cakes from the tins and cool completely on wire racks covered with a tea towel.
For Pistachio Cream Filling:
- In the bowl of a food processor, process the pistachio nuts until they are granulated and beginning to stick together. Add the butter and sugar. Pulse to fully combine.
- In a chilled bowl of free standing mixer with whisk attachment, combine the heavy whipping cream and vanilla. Beat until stiff peaks form.
- Fold the pistachio-butter into the whipped cream until it is fully mixed together.
For Rosewater Whipped Cream Frosting
- Chill bowl for 15 minutes in the refrigerator. Pour cold heavy whipping cream into bowl and whip at high speed until soft peaks form. Careful not to over churn your whipped cream, it will make your cream curdle.
- Gradually add both sugars, vanilla, and rosewater beat until incorporated and peaks slightly stiffer.
- Frosting will be very light and airy. Cupcakes should be refrigerated if not consumed immediately.
- Wait for cupcakes to cool. Scoop out the centers of the cupcakes (I use a small melon baller). The centers can be discarded or can be like me and snack on them later.
- Scoop the pistachio cream into a pastry bag and fill the centers of each cupcake.
- Scoop the whipped cream in to a pastry bag and pipe on top of each cupcake (I used a Wilton 1M tip to pipe on the rosettes).