Rosewater pistachio cupcakes

Rosewater and pistachios are interesting combination of flavours. We adults enjoyed them a lot, children weren't really interested. Although my oven wasn't working properly at that time and the cake itself was a bit too moist we still found them really tasty. I am pretty sure I will try this recipe again when my oven will be fixed and compare. For now please have a look on mine a little bit under baked cupcakes, with lovely mascarpone frosting.

The original recipe comes form this website.

Ingredients for 12 small cupcakes:

• 50g unsalted pistachios
• 60g ground almonds
• 25g flour
• 1/2 tsp baking powder
• 100g butter
• 100g sugar
• 1 egg
• 2 tbsp milk
• 2 tsp rosewater
• 1/ tsp vanilla extract

 Remove pistachios from their shells place the nuts in blender and blend them until powered. Place them in the bowl, add almonds, flour, baking powder and mix well

Preheat the oven to 170C. Line muffin tin with paper cases.

Put the butter and sugar into an electric mixer bowl and beat them until pale. Add the egg while beating. When is incorporated add the milk, rosewater and vanilla. Wait again until well incorporated. Stop the mixer. Gently fold in the nut and flour mixture. Spoon the batter into paper cases, about 3/4 full.

Bake for 20 - 25 minutes until the skewer inserted in the middle comes out clean. 

Baked cupcakes leave in the muffin tin for a few minutes then transfer to a wire rack to cool down.

 In a meantime prepare the frosting.

Ingredients for frosting:

• 100g whipping cream
• 250g mascaropne cheese
• 2 tbsp icing sugar
• splash of vanilla extract
• few drops of red food colouring

 Put all ingredients into an electric mixer bowl and beat them until smooth and creamy. Transfer the frosting into a piping bag with a nozzle. Decorate the cupcakes. You can also sprinkle them with chopped pistachio nuts.

Enjoy !

Recipe in Polish 

Very healthy muffins

This recipe comes from Muffin Tin Mania blog . When I saw those muffins I had to make them. As soon as I gathered all ingredients I started. Those muffins were extremely easy to prepare. They don't need to be bake. And the are very tasty. Crunch, chewy, sweet and full of goodness. We really enjoyed them. I think they are perfect snack.

Ingredients for 10 - 12 muffins:

• 100g rolled oats
• 50g rye flakes
• 150g chopped, pitted dates (I used half figs half dates)
• 60g shelled pistachios
• 40g sunflower seeds
• 50g raisins
• 60g cashew nuts ( I used salted)
• 30g cocoa nibs
• 2 tbsp sesame seeds
• 2 tbsp ground flaxseed (skipped)
• 250 ml brown rice syrup
• 60 ml almond butter

Place all dry ingredients into a food processor and process until slightly pulverised and mixed. Then add the brown syrup and almond butter and mix again until all ingredients clump together. 

Spoon the mixture into silicone muffin moulds. And press the with the back of the spoon. If the seeds stick to the spoon cover the spoon with thin layer of brown rice syrup. Try to smooth the surface.

Chill the muffins in the fridge for at least 30 minutes.

Then remove form moulds and wrap into parchment. 

 Store the muffins in the fridge.

 Enjoy !

Pistachio cupcakes

This is my favourite type of cake. Fluffy, sweet with golden crust cake. And those pistachio nuts ! Just yummy :) . The recipe comes from 'Cake days. Recipes to make every day special. The hummingbird bakery'

Ingredients for 12-18 cupcakes:

• 190g soft butter
• 190g flour
• 190g sugar
• 3 eggs
• 1 tsp baking powder
• 1/4 tsp salt
• 25ml yogurt
• 1 tsp vanilla essence
• 100g shelled, chopped pistachios

Shell the pistachios and chop them roughly. Set aside.

Preheat the oven to 170C. Line muffin tin with paper cases.

Using an electric mixer cream together the butter and sugar until pale and fluffy. Add eggs one at a time, mixing well after each addition. 

In separate bowl sift togetehr the flour, baking powder and salt. Then add them to creamed mixture in two batches and mix on low speed until just incorporated. 

Add the yogurt, vanilla. Then stir in the pistachios by hand.

Spoon the batter into paper cases, 3/4 full. Bake for 20 minutes. When ready transfer to the wire rack to cool down completely.

While the cupcakes are still in the oven prepare the glaze.

Ingredients for glaze:

• 120 icing sugar
• 40g ground pistachios
• 2-3 tbsp water

Shell the pistachios, place them in the blender and blend them. You can use ground pistachios instead if available in your area. 

Put the icing sugar into a bowl add 2 table spoons of water and mix together. The mixture should be relatively thick. Stir in half of ground pistachios. If you think the mixture is too thick add additional spoon of water and stir well. 

Spoon the glaze over each cupcake top and sprinkle with remaining pistachios. Enjoy !

Pistachio and lime muffins

Pistachio and lime muffins are very tasty. Quite moist because of nuts addition, sweet with hint of lime. I like them but have to say that the pistachio cream which I used for decoration is a key ingredient. I don't know how to make this cream as I brought a jar from my Sicilian holidays. If only you have access to this cream it is really must have.The recipe comes form 'Easy muffins' book.

Ingredients for 12 mini muffins:

• 110g flour
• 1/2 tbsp baking powder
• 55g chilled butter
• 70g caster sugar
• 1 lime 
• 30g minced not salted pistachios
• 1 egg
• 50 ml buttermilk

Preheat the oven to 200C. Line muffin tin with paper cases or grease with butter. This time I used silicone square mini muffin mould.

Into a large bowl sift together the flour, baking powder and sugar. Dice chilled butter and add to the flour. Rub the butter in with your fingertips until the mixture resembles breadcrumbs. Add the minced pistachios and finely grated lime zest.

In a large jug whisk with for the egg and beat in the butter milk and lime juice.  Pour the wet ingredients into dry ones. Stir gently until just combined. Do not over - mix.

Spoon the batter into prepared baking tin. Bake for about 20 minutes, until well risen and golden.

Transfer the muffins to cool down a a wire rack. Decorate with pistachio cream and pistachios. Enjoy !