Rose & Pistachio cupcake recipe for Ella Valentine

Here's the first of 60 recipes I have created for Ella Valentine Baking Eggs. Will be posting these during the coming months and look out for them online and in articles too! The stunning photography is by Georgia Glynn Smith, it's an honour to be working with her - she does all of Peggy Porschen's books!


The combination of beautifully fragrant rosewater and the texture of pistachios give this flavour a delicious taste of the Mediterranean.

INGREDIENTS

200g self raising flour
1 tsp baking powder
120g butter, softened
160g caster sugar
2 Ella Valentine eggs, room temperature
1 tsp rosewater
2 tbsp milk
50g chopped pistachios, toasted


Buttercream:

120g butter, softened
200g icing sugar, sifted
1 tsp rosewater
2 tbsp milk

EQUIPMENT
12 hole muffin tin
12 cupcake cases

METHOD
Preheat the oven to 180C (350F), Gas Mark 4. Line a 12 hole muffin tin with cupcake cases.

Sift the flour and baking powder together and set aside.
Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the rosewater.
Fold in half the sifted flour, then the milk, then the rest of the flour.
Gently fold in the pistachios.
Spoon the mixture into the cupcake cases and bake for 18-20 minutes or until a cocktail stick inserted into the centre comes out clean.
Place on wire racks to cool completely.


Buttercream:

Cream the butter, gradually add the sugar until smooth and creamy.
Add the rosewater and milk.
Divide the mixture so each of the 12 cupcakes can be frosted. Pipe onto the cupcakes using a piping bag and then, garnish with candied rose petals and toasted pistachios