This is adapted fro Katherine Sabbath’s Persian Love Cake… Its a pistachio and chocolate nougat cupcake with rose buttercream frosting and figs to garnish!
Ingredients:
Cupcakes (makes about 9 standard cupcakes)
- Flour – 120gm
- Eggs -2 large
- Butter – 100gm
- Sugar – 100gm
- Baking powder – 1 teaspoon
- Toasted Pistachios – 70gm (chopped)
- Crunchy Chocolate Nougat ( Lindt) – 2 bars
- Milk – 60 ml
- Vanilla – 1 teaspoon
Rose Buttercream :
- Rose water – 2 teaspoons
- Icing sugar – 250-300gm
- Butter – 100gm
- Pink food colour (optional)
- Figs – 4-5 (to garnish – optional)
- Toasted pistachios -30gm (garnish – optional)
Method:
Cupcakes:
- Preheat the oven to 180 degrees celsius and line the muffin tin with cupcake liners.
- In a large bowl, cream the butter and sugar until light, fluffy and smooth.
- Beat in one egg at a time. Add vanilla.
- Sift in the flour and baking powder. Add milk and mix.
- Fold in the chopped toasted pistachios in the batter.
- Scoop the cupcake batter into the liners to about 2/3rd of the liner.
- top the batter with chopped crunchy nougat and bake for 20. Check from about 18 minutes to see if completely baked.
- Once baked, let it cool on a cooling rack.
Rose buttercream:
- In a large bowl, cream the butter until pale, light and fluffy.
- Beat in half the icing sugar, add the rose water.
- Add the rest of the icing sugar and beat for a couple of minutes.
- Frost the cooled cupcakes with a round nozzle.
- Garnish with a slice of fig, some toasted pistachios and pieces of the crunchy nougat chocolate.
Happy Baking
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