Persian Love Cupcakes: Pistachio and Chocolate Nougat Cupcake with Rose Buttercream Frosting

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! 

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)


  • 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. 

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