Ingredients: 1 cup all purpose flour,1 1/2 teaspoons baking powder,1 egg, room temperature,pinch fine grain salt,2 1/2 cups icing sugar,1/2 liter Milk,1 tablespoon ground pistachios,5 drops red food colouring,1 teaspoon rosewater,1 cup Sugar,1/4 cup unsalted butter, room temperature,2 drops vanilla extract
Instructions:
- Preheat oven to 32
- Line a 12-cup muffin tray with paper liners.Cake:In the bowl of a stand mixer or large bowl, whisk together flour, sugar, baking powder, salt and pistachios.
- Add the butter and beat on medium until it becomes sandy in texture.
- Whisk the milk, egg, vanilla and rosewater.
- Add it to dry ingredients in three shots, mixing on medium between each addition. Once all the wet ingredients are in, mix on medium-high speed for 15 seconds.Spoon into liners until 2/3s full.
- Bake for 20-25 minutes or until just barely golden brown. To test for doneness, insert a toothpick into the centre of cupcakes. If it comes out clean, they are cooked. If any wet batter comes out, bake for a few more minutes.
- Remove from muffin-tin and let cool on a wire rack.Icing:Beat sugar and butter together over medium-high speed until blended and smooth.
- Add the milk, food colouring, pistachios and vanilla. Beat again until blended scraping the bottom of the bowl mid-way through. If icing is too thin, add more sugar. If too thick, add more milk a teaspoon at a time. Pipe onto completely cooled cupcakes.