Pistachio Rosewater Cupcakes With A Pink Frosting

I am celebrating a wonderful moment today as it is my marraige anniversary ... One of the best things in life is seeing a smile on my hubby’s face and this cupcake with its wonderful frosting brought this magic to the moment. The recipe was adopted from here

Ingredients  

• 1 cup all purpose flour
• 3 tbsp pista powder
• 1 egg
• 1/2 cup powder sugar or confectionary sugar
• 1 1/2 tsp baking powder
• 3tbsp butter at room temp
• 3/4 cup milk
• 1/4 tsp vanilla extract
• 2 tbsp rose water
•  pinch of salt

Preheat the oven to 170 Centigrade.

Take a large bowl sieve the all purpose flour, pista powder,sugar, baking power and salt all together.

Then rub the butter with this flour nicely and keep aside.

In another bowl beat the eggs and milk for 3 min with a hand blender with medium speed till it become fluffy.Then add vanilla extract,rose water and again blend till it all mix nicely.  

 To the above egg mixture add the dry ingredients and stir till it blends properly .This can done with hand blender or even with a spatula.

Take 12 muffin cups, spray some oil n pour 1/2 batter each cup.Then place this tray in the microwave and let it bake for 20-25 min.

You cup cakes are ready.

To prepare the frosting

• 1 cup heavy whipped cream ( I used nilgiris cream)
• 2 tbsp confectionary sugar
• 2 tbsp iceing suagar
• 1/2 tsp rose water
• 1/4 tspvanilla extract
• 1-2 drops of food color

Chill a large and medium size bowl with spatula,beater spiral in refrigerator for 15 min

Once the tools are chilled take the large bowl and fill with 1/4 level ice cubes. Place a medium size bowl on top of it. 

Empty the cream into it and start beating in a low speed until it becomes fluffy  and the cream forms light peaks..

Add sugar and beat again, then add the icing sugar, rose water, vanilla and beat till it forms thick peaks.

Then add a natural food color of pink shade and blend again. Store it in a bowl and cover with cling wrap and refrigerate and use it after 20 minutes.

 Fill the piping bag with the frost with your choice of nozzle and frost each cupcake, sprinkle some chopped pistachio on each frosted cupcake for the final touch and serve.

Note:
1.The fat % should be more than 30 % then it is considered as a heavy cream that can be used as a whipped cream. We can find this in nilgiris. Amul cream is normally 20% which is not suitable for whipping

2.If you cant find heavy then you can use blue bird whipped cream powder for frosting your cupcakes which I have used

3.The temperature may vary from oven to oven, similarly the baking time may vary so please take care.

4.You can reduce the amount of rosewater for making cupcakes but amount I used worked good for me.

5.Before frosting please ensure your cupcakes are totally cooled

6.Dont overbeat your whipped cream else it will loose its soft creamy texture and become more buttery.