Pistachio and Rose Water Cupcakes

Try to use unsalted pistachios for this recipe.

• Ready In: 1 hr
• Yields: 12 to 18 cupcakes

Ingredients

• Cupcakes

• 1  cup sweet butter, softened
• 1  cup  superfine sugar
• 2  cups self-rising flour
• 4  eggs
• 1  teaspoon rose water

• Frosting

• 1  cup cream cheese
• 1 1⁄2 cups powdered sugar, sifted
• 2  tablespoons rose water
• 3  tablespoons pistachios, chopped

Directions

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