These cupcakes are devine! The flavors complement each other so well, and it tastes like a modern middle eastern dessert. Leave out the Syrup if you don’t want it to be extra sweet, but it adds a nice touch!
Yield: 24 mini cupcakes
-1/2 cup butter (softened)
-1/2 cup caster sugar
-3/4 cup raw pistachios-chopped
-1/2 cup all purpose flour
-1 teaspoons baking powder
-1/4 teaspoon salt
-3 tablespoons rosewater
-1/2 cup Atar (scented syrup)
-1+1/2 cup sugar
-1+1/4 cup water
-1 tablespoon rosewater
-1 teaspoon lemon juice
Preheat oven to 350 degrees. In your mixer, cream the sugar and butter until light and fluffy about 5 minutes. Add the eggs 1 at a time and mix well between each one. Stir in the rosewater. In a separate bowl, add the flour, baking powder, and salt. Mix well. Finally, stir in the pistachios. Mix together the wet and dry ingredients and fold with a spatula until the ingredients are well mixed.
Bake for about 20 minutes or until they’re a golden brown color on top.
When done, let the cupcakes cool and make holes in the cupcakes with a straw. Then pour a teaspoon of the scented syrup all over the top, and into the holes
Rosewater Cream Frosting:
First, mix the butter, then slowly add the powdered sugar and the rosewater. Mix together until it’s fluffy and there’s no lumps.
Frost the cupcakes, garnish the top… and ENJOY with a nice cup of tea 🙂