Rose Cupcakes with Pistachio Frosting
Embark on a floral-infused journey with rose cupcakes crowned with a pistachio buttercream that adds a delightful nutty yet buttery flavor. These cupcakes are a sublime blend of elegance and indulgence. Find more floral bakes from our 2024 contributing editor Britney Brown Chamberlain in our March/April 2024 issue.
Rose Cupcakes with Pistachio Frosting
Makes 12 cupcakes
Ingredients
Cupcakes:
1½ cups (188 grams) all-purpose flour1 cup (200 grams) granulated sugar2 teaspoons (10 grams) baking powder½ teaspoon (1.5 grams) kosher salt½ cup (113 grams) unsalted butter, room temperature2 large eggs (100 grams)2 tablespoons (28 grams) vegetable oil½ cup plus 2 tablespoons (150 grams) whole milk1 teaspoon (4 grams) rose water1 teaspoon (6 grams) vanilla bean paste
Frosting:
½ cup (113 grams) unsalted butter, room temperature8 ounces (226 grams) cream cheese, room temperature3 cups (360 grams) confectioners’ sugar1 tablespoon (10 grams) meringue powder1½ teaspoons (6 grams) pistachio emulsion*Pinch kosher saltGarnish: chopped pistachios , edible dried roses
Instructions
Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners.
For cupcakes: In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, kosher salt, and butter. Mix together on medium speed until a sandy mixture forms, 1 to 2 minutes.
In a medium mixing bowl, combine eggs, oil, whole milk, rose water, and vanilla bean paste. Whisk together until all ingredients are combined. Pour into the bowl of the stand mixer and mix on medium-low until smooth, about 30 seconds.
Scrape down the sides of the bowl and mix for an additional 10 to 15 seconds. Fill each muffin cup about two-thirds full (about 3 tablespoons/65 grams).
Bake for 20 to 22 minutes. Allow the cupcakes to cool completely in the muffin pan.
For frosting: Add butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium-low speed for 1 minute and then add the cream cheese and mix together for an additional minute. Add confectioners’ sugar, meringue powder, pistachio emulsion, and salt. Mix on low speed, gradually increasing to medium speed once the ingredients begin to come together.
Add frosting to a piping bag fitted with desired tip, and pipe on top of the cooled cupcakes. Garnish with chopped pistachios and dried roses, if desired.
Notes
The post Rose Cupcakes with Pistachio Frosting first appeared on Bake from Scratch.