Pistachio And Rose Water Cupcakes - cooking recipe

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

Preparation

Preheat oven to 350\u00b0. Put 18 paper baking cups in muffin pans.
Combine all the cupcake ingredients in a bowl; beat with an electric mixer until smooth and pale, about 2-3 minutes.
Spoon batter into the cups; bake 20 minutes.
Remove pans from oven and cool for 5 minutes; then remove cupcakes and cool on a rack.
Make the frosting: combine the cream cheese and powdered sugar; beat with an electric mixer until soft and creamy.
Add in the rose water and pistachios; stir well; swirl onto the top of the cooled cupcakes.