Indian · serves 2

Rosewater Pistachio Cupcakes

Rose and pistachio, which is to say every Indian sweet, in a cupcake.

45 min Some work Vegetarian

Ingredients

  • 200g plain flour
  • 180g caster sugar
  • 60g ground pistachios
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 180ml milk
  • 1 tsp apple cider vinegar
  • 90ml sunflower oil
  • 1 tbsp rose water
  • Frosting: 180g butter, 350g icing sugar, 1 tsp rose water, pink colouring
  • Chopped pistachios

Method

  1. Milk and vinegar, 5 minutes.
  2. Sift flour, sugar, baking powder and salt, stir in the ground pistachios.
  3. Soured milk, oil and rose water in. Rose water varies wildly in strength — start with less and taste the batter.
  4. Cases three-quarters full. 180°C for 20 minutes.
  5. Cool, then beat the frosting pale with rose water and a little colour.
  6. Pipe, then chopped pistachios over.

Questions people ask about Rosewater Pistachio Cupcakes

How long does Rosewater Pistachio Cupcakes take?

About 45 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of maida in Rosewater Pistachio Cupcakes?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Rosewater Pistachio Cupcakes ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Rosewater Pistachio Cupcakes vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Rosewater Pistachio Cupcakes?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Rosewater Pistachio Cupcakes?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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