Good morning Lovelies,
How has your week been? We were blessed to have big sister home this week, which brings much delight to our household. The younger girls all squibble to sit next to her at meals, go places in her car and get as much attention as they can. She has true celebrity status. It’s really nice watching the sisterhood develop as the years go by and true friendship emerges. This encourages me through the years of sister sass!
I didn’t get any baking done this week. However, I have been working on this recipe for quite a while now, and I think I have finally got the delicate balance of rosewater swiss meringue buttercream and the nutty pistachio cupcake just right.
This is a very feminine cupcake with a subtle rose flavour and pastel pink buttercream. If you are hosting a bridal shower or girl baby shower, these little sweeties are perfect. I have used edible roses on my cupcakes, along with sugar rose petals. With a sprinkle of chopped pistachio nuts, they are irresistible. Make sure you eat them at room temperature though, as the frosting absolutely needs to be silky smooth, melt in your mouth consistency. YUM.
Rose & Pistachio cupcake
A delicious vanilla cupcake with finely chopped pistachio nuts, topped with silky smooth rosewater swiss meringue buttercream.
- 2 eggs lightly beaten
- 1 cup vegetable oil
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 cup warm water
- 2 cups plain flour
- 1 tsp baking powder
- 1 tsp bicarb soda
- 1 1/2 cups castor (granulated) sugar
- 1/2 cup pistachio nuts finely chopped
Rosewater Swiss Meringue Buttercream
- 6 egg whites
- 1 1/2 cups castor sugar
- 1 1/4 cups butter (280g) at room temperature, chopped
- 1/4 cup rosewater
- 1 drop pink gel paste colouring
Preheat oven to 180 C
Line two muffin pans with 18 cupcake liners
In a medium bowl, using a hand whisk, beat together eggs, oil and vanilla
Add sour cream, mix well
Add water, whisk together until well combined
In a separate bowl, sift flour, baking powder, bicarb soda and sugar together
Add finely chopped pistachio nuts. Mix well with a hand whisk
Carefully pour wet mix into dry mix and whisk together until well combined. Using an ice cream scoop,pour batter into cupcake liners.
Bake for 18 minutes or until firm to touch and sightly brown. Cool on wire rack before frosting with Swiss meringue buttercream.
Rosewater Swiss Meringue Buttercream
Separate egg whites from yolks
Put egg whites into a heatproof bowl ( I use my Kitchenaid bowl)
NOTE : Make sure your bowl and whisk are very clean and dry. Rub with lemon juice to get rid of any oily residue that will hinder your egg whites getting fluffy.
Add sugar and whisk together with a hand whisk until well combined
Put bowl on top of a saucepan with 1/2 inch (2cm) water in the bottom. Turn stove onto medium heat and simmer until sugar is dissolved,about ten minutes.
* You can check when it is ready by lifting a spatula of mixture, drizzling it and rubbing two fingers between it. Mixture is ready when cannot feel the sugar granules. NOTE : Be careful! It will be hot.
Using an electric mixer with a whisk attachment, whisk egg mixture on med - high until soft peaks form, about 8 minutes.
Change to paddle attachment and reduce speed to the lowest dial.
Gradually add butter, one cube at a time. It is important to keep the mixer on the lowest speed. Keep adding butter until it is all mixed in. This can take around ten minutes.
NOTE : Don't panic if the mixture looks soupy, then curdled, like scrambled eggs. This is normal and it will eventually come together.
Once your buttercream looks silky smooth, and you are doing the Happy Dance because it worked, add rosewater and one or two drops of food colouring. Woo Hoo! You did it! Now have fun making your cupcakes look pretty! xx
I hope you all enjoy your weekend. Let me know if you make these delicious cupcakes. I’d love to see your creations.
Keep an eye out next week for a boy baby shower with a difference.
See you next Saturday. xx