Rose Water and Pistachio Cupcakes

Cupcake
1 Cup all purpose flour
1/4 tsp baking flour
1/8 salt
1/2 cup finely ground pistachios
1/2 cup of fine sugar
1/2 cup of softened butter
3/4 cup superfine sugar
2 large eggs
2 tsp rose water
1/2 cup milk

Rose frosting
1/2 cup soften butter
1 1/2 cup confectioner sugar
1/8 red food coloring

Direction
Combine the flour, baking flour, ground pistachios, and salt in a bowl. Beat the butter and sugar in another bowl with an electric mixer on high speed until creamy. Add the eggs one at a time, beating until just blended after each addition. With mixer on low speed, gradually add the rose water, mixed dry ingredients and milk.
Spoon the batter into the prepared cups, filling each one three-quarters full. Bake for 20 - 25 minutes, or until golden brown and firm to the touch.





Beat butter and confectioners sugar in a small bowl until well blended. Stir in the rose water until thick. Gradually mix in the food coloring.fill the pastry bag with the frosting and pipe over the cupcakes.

Rose Water and Pistachio Cupcakes