Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp rosewater extract
- 1/2 cup chopped pistachios
- 8 oz mascarpone cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
Instructions:
Warm your oven up to 350 F 175C and put paper liners in a cupcake tin
Whisk the flour, baking powder, and salt together in a bowl
Put away
Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy
One at a time, add the eggs and mix well after each one
Add the rosewater extract and mix well
Slowly add the dry ingredients to the wet mixture, mixing them in with the milk every so often
Start with the dry ingredients and end with the milk
Dont mix any further than that
Cut up the pistachios and mix them in
Fill each cupcake cup two thirds of the way to the top with cupcake batter
In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean
Let the cupcakes cool for a few minutes in the pan, then move them to a wire rack to cool all the way down
Make the mascarpone cream frosting while you wait
Put the mascarpone cheese, powdered sugar, and vanilla extract in a mixing bowl and beat them together until they are smooth and well mixed
Whip the heavy cream in a different bowl until stiff peaks form
Mix the whipped cream into the mascarpone mixture slowly until its all mixed in
The cupcakes should be completely cool before you use a piping bag or a spatula to frost them with the mascarpone cream frosting
If you want, you can add more chopped pistachios or edible rose petals as a garnish
Rosewater Pistachio Cupcakes with Mascarpone Cream Frosting are ready to be served
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