Pistachio Cardamom Cupcakes With Rose Glaze Icing for 2nd Blogoversary

Pistachio Cardamom Cupcakes With Rose Glaze Icing ... These cupcakes are my new favorite. Unique and fragrant cupcakes with a combination of pistachio, cardamom and rosewater, simply delicious. Bite into these cupcakes, you'll feel like eating a South Asian sweet.

Simply Sweet 'n Savory turns 2 today! I can't believe that I have been blogging for two years. I would like to thank my fellow bloggers, readers, followers, and subscribers; each and every one of you from the bottom of my heart for the constant support and encouragement. Each single comment makes me excited and motivates me to continue trying out new recipes. Thank you so much once again! Without you, this blog would not be possible :)

Pistachio Cardamom Cupcakes With Rose Glaze Icing

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Makes : 18 mini cupcakes

Ingredients :

For Cupcakes :

• 4 oz. / 114 gm.  plain flour
• 1 tsp.   baking powder
• 4 oz. / 114 gm.  butter, softened
• 4 oz. / 114 gm.  castor sugar
• 2 eggs
• 1/4 tsp.  freshly ground cardamom
• 2 tbsp.  milk or as required
• 1 oz. / 30 gm.  pistachios, finely chopped

For Rose Glaze Icing:

• 3/4 cup Icing sugar
• 2 to 3 tsp.  rose syrup ( Rooh Afaza ) or 1 tbsp.  rosewater  +  pink food color
• Hot water, as required

Method :

For Cupcakes :

• Preheat oven to 180 C. Line a mini muffin /cupcake tin with paper liners.
• Sift together the flour and baking powder; keep aside.
• Beat the butter and sugar in a large bowl until light and fluffy.
• Add the eggs, one at a time and beat well after each addition.
• Beat in the ground cardamom.
• Gently fold or beat in ( on low speed ) flour mixture; add milk to loosen the batter, if needed.
• Stir in chopped pistachios until evenly distributed.
• Divide batter in each liner ( 1 heaping tbsp.  batter for each liner ) and bake until golden, for about 12 - 14 minutes.
• Remove from oven and cool for ten minutes in the tin. Transfer the cupcakes from the tin to a wire rack.
• Allow the cupcakes to cool completely before Icing.

For Rose Glaze Icing :

• Combine Icing sugar in a bowl with rose syrup or ( rosewater and color ).
• Gradually stir in enough warm water, to make a smooth and runny icing.
• Spoon carefully over cooled cupcakes, top with pistachios and let set until firm.

Notes :

• Adjust the rose syrup and rosewater according to your preference; as their strength vary from brand to brand.
• You can decorate each cupcake with a dried rosebud or rose petals for a lovely presentation.

  
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Thank you for stopping by. Hope you enjoy the recipe!!!