Rose Water and Pistachio Cupcakes

Ingredients:

• 175 grams of butter
• 175 grams of self raising flour
• 175 grams of golden caster sugar
• ½ tsp of baking powder
• 3 large free range eggs
• ½ tbsp of vanilla paste
• the zest of one lemon
• 200 grams of pistachio nuts
• a cap full of rose water

1. To begin this recipe weigh out all of the ingredients as stated above.
2. Pre-heat your oven to 180.
3. In a large mixing bowl cream together the sugar and butter until pale and fluffy.
4. Once you’re at this stage add your eggs into the mixture, one at a time, then add your flour along with your baking powder.
5. Using a folding technique incorporate the mixture, ensure that you don’t knock out all of the air. Next add your vanilla paste, lemon zest and one cap of rose water, add this cautiously otherwise it will just overpower the dish.
6. Place your cupcake cases into large muffin cases, half fill each of the cases and place into the oven for 18 minutes until they are golden brown and cooked through.
7. Whilst they are still warm dust them lightly with icing sugar and place one pistachio nut on top
8. Enjoy with a cup of artisan coffee.

The Gourmet Gent.