Pistachio Rosewater Cupcakes With A Pink Frosting

Ingredients:

cup all purpose flour;

3 tbsp pista powder;

1 egg;

1/2 cup powder sugar or confectionary sugar;

1 1/2 tsp baking powder;

3tbsp butter at room temp;

3/4 cup milk;

1/4 tsp vanilla extract;

2 tbsp rose water;

pinch of salt.

For frosting:

1 cup heavy whipped cream;

2 tbsp confectionary sugar;

2 tbsp iceing suagar;

1/2 tsp rose water;

1/4 tspvanilla extract;

1-2 drops of food color.

Preparation:

Preheat the oven to 170 Centigrade.

Take a large bowl sieve the all purpose flour, pista powder,sugar, baking power and salt all together.

Then rub the butter with this flour nicely and keep aside.

In another bowl beat the eggs and milk for 3 min with a hand blender with medium speed till it become fluffy.Then add vanilla extract,rose water and again blend till it all mix nicely. 

To the above egg mixture add the dry ingredients and stir till it blends properly .This can done with hand blender or even with a spatula.

Take 12 muffin cups, spray some oil n pour 1/2 batter each cup.Then place this tray in the microwave and let it bake for 20-25 min.

You cup cakes are ready. 

Chill a large and medium size bowl with spatula,beater spiral in refrigerator for 15 min

Once the tools are chilled take the large bowl and fill with 1/4 level ice cubes. Place a medium size bowl on top of it. 

Empty the cream into it and start beating in a low speed until it becomes fluffy and the cream forms light peaks..

Add sugar and beat again, then add the icing sugar, rose water, vanilla and beat till it forms thick peaks.

Then add a natural food color of pink shade and blend again. Store it in a bowl and cover with cling wrap and refrigerate and use it after 20 minutes.

Fill the piping bag with the frost with your choice of nozzle and frost each cupcake, sprinkle some chopped pistachio on each frosted cupcake for the final touch and serve.

Red Velvet Cupcakes

Ingredients:

4 tbsp unsalted butter;

¾ cup granulated sugar;

1 egg;

2½ tbsp unsweetened cocoa powder;

3 tbsp Red food coloring;

½ teaspoon vanilla extract;

½ cup buttermilk;

1 cup all-purpose flour;

½ teaspoon salt;

½ teaspoon baking soda;

1½ teaspoons vinegar.

Preparation:

Preheat oven to 180 degrees c. 

Take a Non -stick muffin/cupcake pan,line pan with paper liners or grease cake pans. 

In a small bowl, sift flour,add baking soda and salt set aside.

In a large bowl, Add the butter and sugar on the medium speed of an electric mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. 

Add the egg,beating well.

In a small bowl add red food coloring, cocoa powder and vanilla make a thick paste. Add to the batter bowl and beat well,make sure that all the color gets mixed well. 

Then in the bowl add half of the buttermilk and Add half of the flour and mix until combined.Again repeat the process with the remaining buttermilk and flour. Beat on high until smooth.

Then, in an another small bowl add baking soda and vinegar quickly add into Batter Bowl and beat for another couple of minutes until completely combined and smooth.

Pour the batter evenly into the pan and bake for about 20 minutes, or take a thin knife or skewer or toothpick inserted into the center of the cupcake comes out clean.

Then remove cupcakes from the pan and Allow cakes to cool on a wire rack,cool completely.