Pistachio and Rose Mother’s Day Cupcakes

Pistachio and Rose Mother’s Day Cupcakes

These pretty, moist, delicately flavoured cupcakes are a wonderful way to say I love mum!

They are so simple, everything gets whipped up in the food processor.

Hint -if you are not a fan of buttercream frosting then add a couple of drops of rosewater to some whipped cream and serve it on or beside the cupcakes.

For the cake – you will need:

  • 150g shelled unsalted pistachios
  • 1 cup caster sugar
  • 150g butter, cut into cubes
  • 3 large eggs
  • 1/4 cup milk
  • 1/2 tsp vanilla extract
  • 1 cup self-raising flour
  • green food colouring (optional)



  1. Preheat the oven to 160c. Line 12-hole muffin tray with patty pans.
  2. Add pistachios, sugar and butter into the food processor and blitz until everything is creamy.
  3. Add the eggs, milk, vanilla and flour (add the food colouring one drop at a time) and blitz again in short bursts until everything is combined.
  4. Spoon equal amounts into each patty pan making sure that are no more than 3/4 full.
  5. Place the tray in the oven and bake for 30-35 minutes. Test with a skewer to see if they are cooked. It will come out clean if they are.
  1. Cool on a wire rack. When they are completely cool top with the rose buttercream


Rose Scented Buttercream – you will need:

  • 150g butter, softened
  • 2 1/2 cups icing sugar
  • 1tsp rose water
  • 1 -2 tbs milk
  • pink food colouring (optional)



  1. Cream the butter
  2. Sift in the icing sugar and beat until pale and fluffy
  3. Add half the amount of rosewater, taste to see if you need to add the rest.
  4. 4. Add as much milk as you need to get the consistency you require. Hint – the more you beat the icing, the fluffier it will be.

Dish up this delight and enjoy on Mother’s Day!



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