Rose & Pistachio Cupcakes

Start by preparing your base vanilla cake

batter following the instructions

INGREDIENTS DIRECTIONS

Base vanilla cake batter 1. Line the muffin tray with muffin liners and using an
ice-cream scoop, transfer the vanilla cake batter
1½ cup unsalted butter
into the cupcake tray, filling almost to the top.
2 cup icing sugar, sifted 2. Bake at 180* C for 25-30 minutes. Let the cupcakes
4 tsp kewra extract cool.
3. To make the pistachio paste, process the pistachios
4 drops of pink color
in the blender till you get a smooth pistachio butter.
Pistachio paste 4. To make the frosting, beat softened butter with an

electric mixer until it is completely smooth.
5. With the mixer still running, gradually add icing
Optional garnish:
sugar. Beat until the sugar is well incorporated and
Gold leaf the frosting is fluffy.
Rose petals 6. Add in the kewra extract and pink color and mix
well.
Edible flowers
7. Using a piping tip, make a hole in the center of the

cupcakes. Fill in the pistachio paste using a piping

bag.
8. Frost the cupcakes with Rose Buttercream and
garnish with rose petals, gold leaf and edible
flowers, and serve!