Total Steps
8
Ingredients
19
Tools Needed
10
Related Article
http://latavolamarche.blogspot.com/2008/06/lentil-salad.htmlIngredients
- 0 Cake:
- 1 cup <a href="/W7LCJR7C">all purpose flour</a>
- 0.5 cup <a href="/GHZ654L7">sugar</a>
- 1.5 teaspoon <a href="/J2KTPXCW">baking powder</a>
- 0 pinch fine <a href="/2FD8JQT5">grain </a><a href="/XBPNFKYS">salt</a>
- 3 tablespoon ground <a href="/YQNXLHKT">pistachios</a>
- 3 tablespoon <a href="/WDBZPYYF">unsalted butter,</a> room temperature
- 0.5 cup <a href="/K7473XN2">milk </a>(I used 1%%)
- 1 <a href="/2PVT278D">egg,</a> room temperature
- 0.25 teaspoon pure <a href="/SZC3QLP7">vanilla extract</a>
- 2 tablespoon <a href="/WPCS86D8">rosewater </a>(1 if you like very subtle, 2 if you like things rosier)
- 0 Icing:
- 2.5 cup <a href="/QZYNNXBY">icing sugar</a>
- 0.25 cup <a href="/WDBZPYYF">unsalted butter,</a> room temperature
- 1 tablespoon <a href="/K7473XN2">milk</a>
- 5 drop <a href="/G8BQNFSK">red </a>food colouring
- 2 drop <a href="/SZC3QLP7">vanilla extract</a>
- 1 teaspoon <a href="/WPCS86D8">rosewater</a>
- 1 tablespoon ground <a href="/YQNXLHKT">pistachios</a>
Instructions
Step 1
<a href="/H3S4YV46">Preheat oven </a>to 325. Line a 12-cup muffin tray with paper liners.
Step 2
Cake:
Step 3
In the bowl of a stand mixer or large bowl, <a href="/GV3SK283">whisk </a>together flour, sugar, <a href="/HF7TLMS7">baking powder,</a> <a href="/DPSVTKVY">salt </a>and pistachios. Add the butter and <a href="/3CYMY2D7">beat </a>on medium until it becomes sandy in texture.
Step 4
<a href="/GV3SK283">Whisk </a>the milk, egg, vanilla and rosewater. Add it to <a href="/RF7SRX43">dry </a>ingredients in three shots, <a href="/7S3QCKWK">mixing </a>on medium between each addition. Once all the wet ingredients are in, <a href="/7S3QCKWK">mix </a>on medium-high speed for 15 seconds.
Step 5
<a href="/NX588QBK">Spoon </a>into liners until 2/3s full. B<a href="/RNT367Z2">ake f</a>or 20-25 minutes or until just barely golden br<a href="/D434P8MH">own. T</a>o te<a href="/D843XKQ2">st for doneness, i</a>nsert a toothpick into the centre of cupcakes. If it comes out clean, they are cooked. If any wet batter comes out, ba<a href="/RNT367Z2">ke fo</a>r a few more minutes.
Step 6
Remove from muffin-tin and let <a href="/GZFHJC5K">cool </a>on a wire rack.
Step 7
<a href="/RP8LCDPZ">Icing:</a>
Step 8
<a href="/3CYMY2D7">Beat </a>sugar and butter together over medium-high speed until <a href="/S6W4FR7F">blended </a>and smooth. Add the milk, food colouring, pistachios and vanilla. <a href="/3CYMY2D7">Beat </a>again until <a href="/S6W4FR7F">blended </a>scraping the bottom of the bowl mid-way through. If <a href="/RP8LCDPZ">icing </a>is too thin, add more sugar. If too thick, add more milk a teaspoon at a time. <a href="/B56DXXQ7">Pipe </a>onto completely <a href="/GZFHJC5K">cooled </a>cupcakes.