Rose Milk Cupcakes with Whipped Cream Frosting | Rose and pistachio Cupcakes

Rose milk cupcakes are soft, spongy and scrumptious, topped with whipping cream and chopped pistachios. It's a unique flavour of cupcake, unlike chocolate and vanilla. 

One of my favourite desserts, with the perfect hint of rose flavour.

You just need a few simple ingredients to make these delicious pink cupcakes! 

 Ingredients for Rose Milk Cupcakes 

 All-purpose flour 

 Baking powder 

 Salt 

 Eggs 

 White Sugar 

 melted Butter 

 Rose Essence 

 Milk 

 For frosting 

 Heavy Whipping cream 

 White sugar 

 Rose Essence 

 chopped Pistachios

 

How to make Rose Milk Cupcakes - Step-by-step pictures 

 In a bowl sift together the all-purpose flour, baking powder and salt.

Mix well and set aside.

In another bowl, beat the eggs with an electric hand mixer until frothy.

Add in the sugar and beat on medium-high speed for 5 - 6 minutes until thick, fluffy and tripled in volume.

Pour in the melted butter, and rose essence.

Beat for a few seconds until well combined.

Add in the dry ingredients and milk gradually.

Mix gently until smooth.

Line a muffin pan and fill cupcake liners with batter. Tap to remove any air bubbles.

Bake for 20 - 25 minutes until golden and a toothpick inserted into the centre comes out clean.

Remove from the oven and let them cool in the tin for 5 minutes.

Transfer the cupcakes to a wire rack and let them cool completely.

Take chilled whipping cream and icing sugar in a bowl.

Whip the cream to stiff peaks.

Mix in a few drops of rose essence.

Take frosting in a piping bag with a star nozzle. Pipe the frosting and top them with chopped pistachios.

Rose Milk Cupcakes with Whipped Cream Frosting | Rose and pistachio Cupcakes

Recipe Category: Desserts
Author: Abarna Gopinath
Preparation Time: 20 minutes
Baking time: 20 - 25 minutes

Ingredients

For Cupcakes
• 1 cup All-purpose flour
• 1 & 1/4 tsp Baking powder
• 1/4 tsp Salt
• 2 Eggs
• 3/4 cup White Sugar
• 1/4 cup melted Butter
• Rose Essence - a few drops
• 1/2 cup Milk
For Frosting
• 1/2 cup Heavy Whipping cream
• 1 - 2 Tbsp White sugar
• Rose Essence - a few drops
• chopped Pistachios (as required)

Instructions

In a bowl sift together the all-purpose flour, baking powder and salt.

Mix well and set aside.

In another bowl, beat the eggs with an electric hand mixer until frothy.

Add in the sugar and beat on medium-high speed for 5 - 6 minutes until thick, fluffy and tripled in volume.

Pour in the melted butter, and rose essence.

Beat for a few seconds until well combined.

Add in the dry ingredients and milk gradually.

Mix gently until smooth.

Line a muffin pan and fill cupcake liners with batter.

Bake for 20 - 25 minutes until golden and a toothpick inserted into the centre comes out clean.

Remove from the oven and let them cool in the tin for 5 minutes.

Transfer the cupcakes to a wire rack and let them cool completely.

Take chilled whipping cream and icing sugar in a bowl.

Whip the cream to stiff peaks.

Mix in a few drops of rose essence.

Pipe the frosting and serve.

Recipe video here!

Tried the recipe?

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