Raspberry, rose and pistachio cupcakes

Mich Turner

Mich Turner

17th March 2017

Raspberry, rose and pistachio cupcakes

This is my raspberry, rose and pistachio cupcake recipe from my new book, Have Your Cake and Eat It - makes 18 regular sized or 48 mini cupcakes.

The delicate flavour, colour and texture of these cupcakes marry beautifully to create cakes that I think are perfect for bridal or baby showers. Making mini cupcakes that are packed full of flavour and texture rather than regular size will allow every guest to sample a cake without the calorific content. Freeze dried fruit powders add an intense flavour and sherbet fizz to the buttercream without adding moisture or the need for extra sugar or artificial colours.

Ingredients

  • 450g (1lb) fresh raspberries (or enough for 3 raspberries to be put in the base of each cupcake liner)
  • 250g (9oz) unsalted butter, softened
  • 250g (9oz) golden caster sugar
  • 4 large eggs
  • 250g (9oz) self-raising flour
  • ½ teaspoon baking powder
  • 60ml (2fl oz) whole milk
  • 1–2 teaspoons rose water
  • 75g (2¾oz) roughly chopped pistachios roughly chopped roasted pistachios, to decorate
  • For the buttercream:
  • 250g (9oz) unsalted butter, softened
  • 500g (1lb 2oz) icing sugar
  • 2 tablespoons milk
  • 3–4 teaspoons freeze-dried raspberry powder

Method

Preheat the oven to 170°C/gas 3. Place 18 cupcake liners in cupcake tins (or 48 mini cupcake liners in mini cupcake tins) and place three raspberries in the base of each (only use one raspberry if using mini cupcake liners).
In a large bowl, cream together the butter and sugar. Add the eggs, slowly, mixing until light and fluffy. Sift the flour and baking powder into the batter and fold in carefully. Stir in the milk, rose water and finally, the pistachios.
Fill a large piping bag with the batter, snip the end and pipe the batter into the cupcake cases until they are two-thirds full. Bake for 15 minutes until risen and golden brown. Remove from the oven and transfer to a wire rack to cool.
To make the buttercream, whip the butter for 1–2 minutes until soft. Add the icing sugar in two batches and whisk until fully combined. Add the milk and raspberry powder and whisk. Top each cupcake with a swirl of buttercream and decorate with chopped roasted pistachios.
Store for two days in an airtight container at room temperature (not suitable for freezing).