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    You are in: Home / Recipes / Pistachio and Rose Water Cupcakes Recipe
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    Pistachio and Rose Water Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    40 mins

    20 mins

    ratherbeswimmin''s Note:

    Try to use unsalted pistachios for this recipe.

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    Ingredients:

    Yield:

    to 18 c ...

    Units: US | Metric

    Cupcakes

    Frosting

    Directions:

    1. 1
      Preheat oven to 350°. Put 18 paper baking cups in muffin pans.
    2. 2
      Combine all the cupcake ingredients in a bowl; beat with an electric mixer until smooth and pale, about 2-3 minutes.
    3. 3
      Spoon batter into the cups; bake 20 minutes.
    4. 4
      Remove pans from oven and cool for 5 minutes; then remove cupcakes and cool on a rack.
    5. 5
      Make the frosting: combine the cream cheese and powdered sugar; beat with an electric mixer until soft and creamy.
    6. 6
      Add in the rose water and pistachios; stir well; swirl onto the top of the cooled cupcakes.

    Ratings & Reviews:

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    Nutritional Facts for Pistachio and Rose Water Cupcakes

    Serving Size: 1 (1312 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 434.9
     
    Calories from Fat 223
    51%
    Total Fat 24.8 g
    38%
    Saturated Fat 14.6 g
    73%
    Cholesterol 132.4 mg
    44%
    Sodium 347.3 mg
    14%
    Total Carbohydrate 48.2 g
    16%
    Dietary Fiber 0.7 g
    3%
    Sugars 31.7 g
    126%
    Protein 6.1 g
    12%

    The following items or measurements are not included:

    rose water

    rose water

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