Description
Delicate mini rose pistachio cupcakes bloom with Middle Eastern charm, offering a sweet symphony of floral and nutty flavors. Elegant pastry artistry meets cultural richness, inviting you to savor each delightful, rose-scented bite.
Ingredients
Scale
Dry Ingredients:
- 1 cup (130g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) pistachio pudding mix
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup (120 milliliters) whole milk
- 1/4 cup (60 milliliters) vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Optional Ingredients:
- Green food coloring
Buttercream Frosting Ingredients:
- 1 cup (225 grams) unsalted butter, softened
- 3 cups (375 grams) powdered sugar, sifted
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Red gel food coloring
Instructions
- Assemble all baking equipment and carefully line a mini cupcake tray with delicate paper liners, ensuring a uniform temperature of 350°F (175°C) in the oven.
- Thoroughly combine dry ingredients in a spacious mixing vessel, creating a uniform powder mixture of flour, sugar, pistachio pudding mix, leavening agents, and salt.
- Whisk liquid components separately, blending milk, vegetable oil, egg, and aromatic extracts until smoothly integrated. Gently fold wet ingredients into dry mixture, stirring minimally to prevent overworking the batter.
- Optionally incorporate soft green food coloring, stirring with a light touch to create a gentle pastel tone.
- Carefully distribute batter into cupcake liners, filling each approximately two-thirds full to allow proper rising during baking.
- Bake for 10-12 minutes, monitoring closely and testing doneness with a slender toothpick that should emerge clean when inserted into cupcake centers.
- Allow cupcakes to rest momentarily in the pan, then transfer to a cooling rack, permitting complete temperature reduction.
- Whip softened butter until luxuriously creamy, gradually introducing powdered sugar while continuously beating to develop a smooth, airy texture.
- Incorporate heavy cream and vanilla extract, continuing to blend until frosting achieves a light, pillowy consistency.
- Introduce red gel food coloring incrementally, creating a delicate rosy pink shade throughout the buttercream.
- Utilize a piping bag with an intricate rose tip to craft elegant swirled designs atop each cooled cupcake.
- Present these charming miniature confections on an elegant serving platter, ready to delight guests with their visual and gustatory appeal.
Notes
- Choose high-quality pistachio pudding mix for intense nutty flavor and rich green color.
- Avoid overmixing batter to prevent dense, tough cupcakes; stir until ingredients are just combined.
- Use room temperature ingredients to ensure smooth, even mixing and better cupcake texture.
- For gluten-free option, substitute all-purpose flour with almond or gluten-free blend and verify pudding mix compatibility.
- Experiment with natural food coloring like matcha powder for green hue instead of artificial coloring.
- Ensure butter is softened but not melted for perfect buttercream consistency and smooth piping.
- Chill cupcakes briefly before decorating to help frosting hold intricate rose designs.
- Store cupcakes in airtight container at room temperature for 2-3 days or refrigerate for extended freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 26g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg