Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Rosewater-Pistachio Cupcakes

 
One serving costs about $0.4

$0.40 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,lacto ovo vegetarian dessert American
spoonacular Score:1%

Spoonacular Score: 1%

 

Rosewater-Pistachio Cupcakes takes around 45 minutes from beginning to end. Watching your figure? This lacto ovo vegetarian recipe has 402 calories, 5g of protein, and 9g of fat per serving. For 40 cents per serving, you get a dessert that serves 8. This recipe is liked by 1 foodies and cooks. A mixture of sugar, rosewater, egg, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of American cuisine. It is brought to you by Foodista. With a spoonacular score of 18%, this dish is not so super. Pistachio Rosewater Cookies, Rosewater & pistachio kulfi with griddled mangoes, and Pistachio-Cardamom Whoopie Pies with Rosewater Buttercream are very similar to this recipe.

Cream Sherry, Port Wine, and Moscato d'Asti are great choices for Cupcakes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1 cup
1 cup all purpose flour
all purpose flour
1.5 tsps
1.5 tsps baking powder
baking powder
1
1  egg
egg
1 pinch
1 pinch grain salt
grain salt
2.5 cups
2.5 cups icing sugar
icing sugar
2.11 cups
2.11 cups milk
milk
1 Tbsp
1 Tbsp ground pistachios
ground pistachios
5 drops
5 drops red food colouring
red food colouring
1 tsp
1 tsp rosewater
rosewater
1 cup
1 cup sugar
sugar
0.25 cup
0.25 cup unsalted butter
unsalted butter
2 drops
2 drops vanilla extract
vanilla extract
1 cup all purpose flour
1 cup
all purpose flour
1.5 tsps baking powder
1.5 tsps
baking powder
1  egg
1
egg
1 pinch grain salt
1 pinch
grain salt
2.5 cups icing sugar
2.5 cups
icing sugar
2.11 cups milk
2.11 cups
milk
1 Tbsp ground pistachios
1 Tbsp
ground pistachios
5 drops red food colouring
5 drops
red food colouring
1 tsp rosewater
1 tsp
rosewater
1 cup sugar
1 cup
sugar
0.25 cup unsalted butter
0.25 cup
unsalted butter
2 drops vanilla extract
2 drops
vanilla extract

Equipment

muffin tray
muffin tray
stand mixer
stand mixer
toothpicks
toothpicks
wire rack
wire rack
oven
oven
whisk
whisk
bowl
bowl
muffin tray
muffin tray
stand mixer
stand mixer
toothpicks
toothpicks
wire rack
wire rack
oven
oven
whisk
whisk
bowl
bowl


Instructions

  1. Preheat oven to 325. Line a 12-cup muffin tray with paper liners.
  2. Cake:
  3. In the bowl of a stand mixer or large bowl, whisk together flour, sugar, baking powder, salt and pistachios. Add the butter and beat on medium until it becomes sandy in texture.
  4. Whisk the milk, egg, vanilla and rosewater. Add it to dry ingredients in three shots, mixing on medium between each addition. Once all the wet ingredients are in, mix on medium-high speed for 15 seconds.
  5. Spoon into liners until 2/3s full. Bake for 20-25 minutes or until just barely golden brown. To test for doneness, insert a toothpick into the centre of cupcakes. If it comes out clean, they are cooked. If any wet batter comes out, bake for a few more minutes.
  6. Remove from muffin-tin and let cool on a wire rack.
  7. Icing:
  8. Beat sugar and butter together over medium-high speed until blended and smooth. Add the milk, food colouring, pistachios and vanilla. Beat again until blended scraping the bottom of the bowl mid-way through. If icing is too thin, add more sugar. If too thick, add more milk a teaspoon at a time. Pipe onto completely cooled cupcakes.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.40
Ingredient
1 cup all purpose flour
1.5 teaspoons baking powder
1 egg
2.5 cups icing sugar
½ liters milk
1 tablespoon ground pistachios
5 drops red food colouring
1 teaspoon rosewater
1 cup sugar
¼ cups unsalted butter
2 drops vanilla extract
Price
$0.17
$0.04
$0.24
$0.96
$0.70
$0.15
$0.08
$0.07
$0.28
$0.49
$0.01
$3.19

Nutritional Information

Quickview
402 Calories
4g Protein
9g Total Fat
77g Carbs
0% Health Score
Limit These
Calories
402k
20%

Fat
9g
14%

  Saturated Fat
5g
32%

Carbohydrates
77g
26%

  Sugar
64g
72%

Cholesterol
43mg
14%

Sodium
118mg
5%

Get Enough Of These
Protein
4g
9%

Calcium
132mg
13%

Selenium
8µg
12%

Vitamin B2
0.21mg
12%

Phosphorus
115mg
12%

Vitamin B1
0.17mg
11%

Folate
31µg
8%

Vitamin B12
0.41µg
7%

Vitamin A
315IU
6%

Manganese
0.12mg
6%

Vitamin D
0.93µg
6%

Iron
0.98mg
5%

Vitamin B3
1mg
5%

Vitamin B5
0.41mg
4%

Potassium
133mg
4%

Vitamin B6
0.07mg
4%

Magnesium
13mg
3%

Zinc
0.48mg
3%

Copper
0.04mg
2%

Fiber
0.52g
2%

Vitamin E
0.29mg
2%

covered percent of daily need

Related Recipes