Rambling Rose Cupcakes Adorable Elegant Cupcakes
Rose & pistachio - what a great flavour combination! This recipe is an adaptation of one i found on a blog somewhere. The creator of the original, roopa is incredibly imaginative & dreams up gorgeous cake ideas. The cupcake itself is more of a chiffon style than a regular sponge & dries out quickly so don't freeze them or store longer than 48 hours.
Steps
Make the cupcakes:.
Heat oven to 325f line cupcake or mini muffin pans with papers.
In the bowl of a standing mixer fitted with the paddle attachment or in a large bowl and using a handheld whisk , blend the flour , baking powder & salt.
Make a well in the center of the dry ingredients.
If using a stand mixer , add the milk , sunflower oil , egg yolks , rose water and lemon zest , & beat on low speed for one minute.
Make a well in the flour mixture , add the egg mixture , and , using a spatula , stir the mixture for 30 seconds to fully combine all the ingredients.
This mixture will be thick.
In a clean metal bowl , beat the egg whites on medium speed until they hold soft peaks.
Add the cream of tartar and sugar and beat on high speed just until the whites hold stiff peaks.
Add 1 / 3 of the flour mixture to the beaten whites and fold well to combine.
Add the whites and pistachios to the bowl with the flour mixture and fold well to combine , making sure that there are no stre.
Ingredients
cake flour, sugar, baking powder, salt, milk, sunflower oil, egg yolks, rose water, lemon zest, egg whites, cream of tartar, pistachios, butter, pink food coloring, rosebuds