Serves: 12
Preparation time: 15 mins
Cooking time: 20 mins

Rose & Pistachio Cupcakes

The combination of beautifully fragrant rosewater and the texture of pistachios, give this flavor a delicious taste of the Mediterranean.


  • 200g self raising flour
  • 1 tsp baking powder
  • 120g butter, softened
  • 160g caster sugar
  • 2 Ella Valentine eggs, room temperature
  • 1 tsp rosewater
  • 2 tbsp milk
  • 50g chopped pistachios, toasted


  • 120g butter, softened
  • 200g icing sugar, sifted
  • 1 tsp rosewater
  • 2 tbsp milk


  • 12 hole muffin tin
  • 12 cupcake cases


Preheat oven to 180 degrees. Line a 12 hole muffin tin with cupcake cases.

  1. 1. Sift the flour and baking powder together and set aside.
  2. 2. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the rosewater.
  3. 3. Fold in half the sifted flour, then the milk, then the rest of the flour.
  4. 4. Gently fold in the pistachios.
  5. 5. Spoon the mixture into the cupcake cases and bake for 18-20 minutes or until a cocktail stick inserted into the centre comes out clean.
  6. 6. Place on wire racks to cool completely.

For the buttercream

  1. 1. Cream the butter, gradually add the sugar until smooth and creamy.
  2. 2. Add the rosewater and milk.
  3. 3. Divide the mixture so each of the 12 cupcakes can be frosted. Pipe onto the cupcakes using a piping bag and then, garnish with candied rose petals and toasted pistachios