In the Middle East, food is not only a tool to satisfy the appetite, but also a cultural and artistic transmission. The pairing of pistachio and rosewater is one such cultural icon, and they are often found in Middle Eastern desserts for a unique flavour experience. By combining these two flavours into a cupcake, we get the Pistachio Rosewater Cupcakes, which is not just a dessert, but a trip to the Middle East in your mouth.
Inspiration for Pistachio Rosewater Cupcakes
Pistachios are very common in the Middle East, not only do they add a nutty crunch to food, but they also bring a light green colour that symbolises life and vitality. Rosewater, on the other hand, is an essential flavouring in Middle Eastern desserts, adding a touch of romance and mystery with its unique floral aroma. This unique combination makes it seem as if one can feel the freshness of an oasis in the desert and the aroma of roses in the garden as you savour it.
Preparation Ingredients
- Pistachios: 100g (shelled and ground)
- Gluten flour: 200g
- Rose water: 2 tablespoons
- Sugar: 150g
- Eggs: 3
- Vegetable oil: 60 ml
- Milk: 100 ml
- Baking powder: 1 tsp
- Salt: 1/4 tsp
- Rose petals (for decoration).
Step by step
Cupcake Batter Preparation
- Place the eggs and sugar in a mixing bowl and beat with an electric whisk until bulky and white in colour.
- Slowly pour in the vegetable oil, beating as you pour, making sure the fat is fully emulsified into the egg mixture.
- Add the milk and rose water and continue to mix well.
- Sift together the low gluten flour, pistachio powder and baking powder and add to the liquid mixture, stirring gently until there is no more dry flour, avoiding over-mixing to prevent the batter from becoming too glutenous.
Baking
- Preheat the oven to 180°C. 2.
- Pour the batter into the prepared cupcake moulds, filling each one up to 70% full.
- Bake in the middle of the preheated oven for about 20-25 minutes, or until the tops of the cakes are golden brown and an inserted toothpick comes out clean.
Decorating
- When the cupcakes have cooled down completely, sprinkle some ground pistachio nuts and rose petals as decoration to add colour and flavour according to your personal preference.
Tips
- Pistachio powder can be homemade or purchased ready-made. Be careful not to grind it too finely so that it doesn’t turn into pistachio paste.
- The quality of the rose water has a great influence on the final taste, so it is recommended to choose a good quality rose water with a pure aroma.
- When decorating the cake, you can add a small amount of rose water to the whipped cream according to your personal taste, so that the whole cake will have a more prominent rose flavour.
Conclusion
Making pistachio rosewater cupcakes is not only a baking exercise, but also an exploration of traditional Middle Eastern flavours. When you bite into a cupcake that is light and delicate, with a hint of rose and pistachio flavour, I believe you will be able to experience a unique flavour that is different from the usual, as if you are in an exotic country. This fusion of tradition and modernity, East and West, makes this cupcake an irresistible choice for breakfast or dessert.
