Pistachio Rose Cupcakes

When I was in Paris, I tried as many different pastries as I could. One treat I tried has stuck with me ever since I got back from my trip - a nice, light, not overly sweet pistachio & rose macaron. Although the flavor combination is originally Middle Eastern and not French, there was something perfectly Parisian about it. Everyone knows that I love to bake, but I very rarely make anything just for me, so since I haven't taught myself the fine art of macaron making yet, I decided to try my hand at a pistachio rose cupcake this weekend. It was a little pre-Valentine's Day treat for me, because let's face it - my true love is Paris! :) Not only were these some of the prettiest and best smelling cupcakes I've ever made, but they may have been the most delicious too.

Pistachio Rose Cupcakes

makes about 8 cupcakes 

for the cupcakes...

• 1 cup flour
• 1 1/2 teaspoon baking powder
• a pinch of salt
• 3 tablespoons unsalted butter, at room temperature
• 1/2 cup sugar
• 1 egg
• 1/4 teaspoon vanilla
• 2 tablespoons rosewater
• 1/2 cup milk
• 3 tablespoons ground pistachios

1. line a muffin tin with 8 paper liners and preheat your oven to 350F.
2. in a medium sized bowl, combine the flour, baking powder and salt together and stir with a wooden spoon.
3. in the bowl of your stand mixer, beat the butter on high speed until light and fluffy.
4. add the sugar and beat until combined.
5. add the egg and beat until just incorporated.
6. add the vanilla and rosewater.
7. add the dry ingredients in thirds, alternating with the milk in two parts. beat until just combined - don't overmix.
8. reduce the mixer speed to stir and add the pistachios until just incorporated.
9. use a 1/4 cup measuring cup to fill up the liners until almost to the top.
10. bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
11. let the cupcakes cool before starting to frost them.

for the frosting...

• 1 1/2 sticks unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 2 teaspoons rosewater
• 3 cups confectioner's sugar
• pink food coloring
• 1 tablespoons ground pistachios for topping

1. in the bowl of your stand mixer, beat the butter on high speed until light and fluffy.
2. add the vanilla and rosewater.
3. add the confectioner's sugar, one cup at a time, until the frosting reaches the right consistency.
4. using a toothpick dipped into the frosting, add the food coloring bit by bit until the frosting turns light pink when you beat it.
5. fill up a piping bag fitted with a star tip to frost the cupcakes.
6. top with some ground pistachios and devour!