My first recipe from scratch, after having a look at turkish delight and loving the flavour of rosewater.
Ingredients
For Cupcakes
110g softened butter – 75g raw sugar – 20g pistachio nuts unsalted – 120g self raising flour – 2 free range eggs – 30g rosewater
For Buttercream Icing
150g softened butter – 300g raw sugar ground into icing sugar – 1.5 tablespoons of milk – 1 tablespoon rosewater
Method – Cupcakes
1. Preheat oven to 180 degrees.
2. Grind raw sugar for 5 seconds on speed 10. Remove and set aside.
3. Mill the pistachio nuts until fine 10 seconds on speed 7.
4. Add sugar back in with all remaining ingredients and blend together for 2 minutes on speed 4.
5. Divide into cupcake cases and bake for 15 minutes. Once cooked, allow to cool for 10 minutes and transfer to wire rack.
Photo can be seen at my blog
http://thermomixtricks.com/?p=229
