6 January 2013

Orange Blossom Water and pistachio cupcakes.... a delicately sweet flavour

These cupcakes are inspired by an ingredient I came across the other day -rosewater. I wanted to achieve a similarly delicate flavour with orange blossom water - used a lot in North African cooking.I found mine in Waitrose but is quite easy to find in most foodie/health shops or online at (http://www.englishprovender.com/product/56/essence-of-orange-flower-water) 

 Contrasted with slightly salty and savoury pistachio nuts its an irresistible combination- I am a HUGE fan of pistachios so it's a surprise there were any left for the cakes!

To make enough for an afternoon with the girls and maybe one or two to enjoy for lunch the next day -if there are any left:

For the cupcakes:

175 soft slightly-salted butter
175g caster sugar
1-2tbsp orange blossom water
grated zest of half an orange
3 medium sized eggs
175g self-raising flour
1tsp baking powder

For the icing:

150g soft slightly-salted butter
225g icing sugar
1-2 tbsp milk
1tbsp orange blossom water

50g pistachios

Preheat your oven to 170°C
In a mixing bowl, whisk together the caster sugar and soft butter until you achieve a sort of fluffy texture and both ingredients are fully incorporated

Add your orange zest and blossom water- I added a tablespoon for that sweet but subtle flavour but you could always adjust this if you want a stronger flavour 

Then add your eggs individually, whisking in between additions to make sure the mixture doesn't curdle. If it looks like it will or that the mixture has started to split- add a tablespoon of your flour
Once the eggs are fully incorporated add in your flour and baking powder and whisk again.
Hopefully you'll have a smooth and light mixture. 

Fill your cupcake cases and using a knife, smooth them down so that you end up with, as the GBBO judges would say, "an even batch" 

I bake my cupcake cases in a cupcake tin to make sure the cakes retain their shape and bind to the cases
Bake in the preheated oven for 12-15 mins until golden brown and springy to the touch

Allow the cakes to cool a bit before icing- if you can resist taking a bite whilst they're warm!

To make the icing, whisk together the icing sugar, butter, milk and orange blossom water until you have a smooth but firm paste- if a little runny, add a few more spoonfuls of icing sugar until the right consistency

Pipe your icing using a serrated nozzle

Seal your pistachios in a freezer bag and bash with a rolling pin until crushed into small pieces and sprinkle over the top

- voila!

1 comment:

  1. Hi Katie, just came across your blog yesterday when looking for a recipe for courgette, lime (and coconut) cake. Made yours today!! It came out well although I strained out the water from the courgettes having ready this tip in other recipes. The icing was a little too runny for me, Id left the Philly out of the fridge?? Anyway I added a bit more icing sugar to firm it up.

    I'm loving the look of this however, once I find orange blossom water that is! Do you think this would work well in a loaf tin instead? Loving the Edinburgh posts too, lived there for a wee while, now in Glasgow.


Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x