Picture credit @world_cuisine2
150g Butter150g Caster Sugar150g Self-Raising Flour3 Medium Eggs½ teaspoon Baking Powder½ teaspoon RosewaterPistachios, chopped finely
125g butter, room temperature400g Icing Sugar2 tablespoon MilkFood Colouring1tspoon rosewaterChopped Pistachios -
- Preheat oven to 160° Line a muffin tray with cases. -Cream together the Butter and Caster Sugar until light and fluffy, add the Self -Raising Flour, Eggs, Baking Powder, & Rosewater and beat again until combined well. Fold in the Pistachios and spoon into the cases.- Bake the Cupcakes in the oven for 15-20 minutes leave to cool. - Butter icing.
-Beat Butter for few minutes until smooth.Add the icing sugar gradually and beat it.Add milk colouring and rosewater and beat till smooth and light! - Decorate the Cupcakes with chopped pistachios