Monday, April 29, 2013
Pistachio Rosewater Cupcakes With A Pink Frosting
1 cup all purpose flour3 tbsp pista powder1 egg1/2 cup powder sugar or confectionary sugar1 1/2 tsp baking powder3tbsp butter at room temp3/4 cup milk1/4 tsp vanilla extract2 tbsp rose water pinch of saltPreheat the oven to 170 Centigrade.
Take a large bowl sieve the all purpose flour, pista powder,sugar, baking power and salt all together.
Then rub the butter with this flour nicely and keep aside.
In another bowl beat the eggs and milk for 3 min with a hand blender with medium speed till it become fluffy.Then add vanilla extract,rose water and again blend till it all mix nicely.
To the above egg mixture add the dry ingredients and stir till it blends properly .This can done with hand blender or even with a spatula.
Take 12 muffin cups, spray some oil n pour 1/2 batter each cup.Then place this tray in the microwave and let it bake for 20-25 min.
You cup cakes are ready.
To prepare the frosting1 cup heavy whipped cream ( I used nilgiris cream)2 tbsp confectionary sugar2 tbsp iceing suagar1/2 tsp rose water1/4 tspvanilla extract1-2 drops of food colorChill a large and medium size bowl with spatula,beater spiral in refrigerator for 15 min
Once the tools are chilled take the large bowl and fill with 1/4 level ice cubes. Place a medium size bowl on top of it.
Empty the cream into it and start beating in a low speed until it becomes fluffy and the cream forms light peaks..
Add sugar and beat again, then add the icing sugar, rose water, vanilla and beat till it forms thick peaks.
Then add a natural food color of pink shade and blend again. Store it in a bowl and cover with cling wrap and refrigerate and use it after 20 minutes.
Fill the piping bag with the frost with your choice of nozzle and frost each cupcake, sprinkle some chopped pistachio on each frosted cupcake for the final touch and serve.