Rosewater and Pistachio Cupcakes (Cake-e Sholeh Zard)
Indulge in the delicate flavors of Iranian cuisine with these delightful Cake-e Sholeh Zard (Rosewater and Pistachio Cupcakes). These cupcakes are infused with the aromatic essence of rosewater and adorned with the richness of pistachios, creating a truly exquisite treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon rosewater
- 1/2 cup milk
- 1/2 cup chopped pistachios
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, then stir in the rosewater.
- Gradually mix in the dry ingredients, alternating with the milk, until just combined.
- Gently fold in the chopped pistachios.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Sprinkle with additional chopped pistachios for garnish, if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 200 per cupcake
- Carbohydrates
- 25g
- Protein
- 3g
- Fat
- 10g
Supplies
Muffin tin Cupcake liners Mixing bowls Whisk Electric mixer Spatula
Tools
Oven Wire rack
Serving suggestions
Serve the Cake-e Sholeh Zard cupcakes with a hot cup of Persian tea for a truly authentic experience.
Tips & tricks
For an extra touch of elegance, top the cupcakes with a light dusting of edible rose petals.
Cost
$10