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
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
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