Rosewater and Pistachio Fairy Cakes

by The Cake Mistress whose words inspire me everyday.

YOU WILL NEED
Cupcakes
120 g Plain flour
140 g Caster Sugar
1 1/2 teaspoons Baking powder
Pinch Salt
40 g Unsalted butter, room temp
120 ml Whole milk
1 Egg
1/4 teaspoon Vanilla Extract
2 tablespoons Rosewater

Makes 12 cupcakes

Frosting
250 g Icing sugar, sifted
80 g Unsalted Butter, room temp
25 ml Whole milk
2 drops Vanilla Extract
1 teaspoon Rosewater
Pink food colouring
1/4 cup Pistachios, finely chopped

DIRECTIONS

1. Preheat the oven to 170c. Fill a 12-hole muffin tin with paper cases.
2. Put the flour, sugar, baking powder, salt and butter in a medium size bowl and beat with an electric mixer on slow speed until you get a sandy consistency, and everything is combined. If you don’t have a mixer you can “rub” the butter in to the flour mix.
3. Gradually pour in half the milk and beat until the milk is just incorportated.
4. Whisk the egg, vanilla extract, remaining milk and rosewater together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
5. Spoon the mixture into the paper cases until two-thirds full and bake for 20-25 minutes or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack.

Frosting:

1. Beat the icing sugar and butter together with an electric mixer on medium-slow speed until the mixture comes together and is well mixed.
2. Turn the mixer down to slow speed. Combine the milk, vanilla extract and rosewater in a separate bowl, then add to the butter mixture a couple of tablespoons at a time.
3. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.