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.

Rosewater and Pistachio Cupcakes (Cake-e Sholeh Zard)

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

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl, cream the butter and sugar together until light and fluffy.
  4. Beat in the eggs, one at a time, then stir in the rosewater.
  5. Gradually mix in the dry ingredients, alternating with the milk, until just combined.
  6. Gently fold in the chopped pistachios.
  7. Spoon the batter into the cupcake liners, filling each about 2/3 full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. 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