Zutaten für Rambling Rose Cupcakes Adorable Elegant Cupcakes
- Cake Flour
- ½ cup granulated sugar (for egg whites) + 1 cup granulated sugar (for frosting)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup sunflower oil
- 4 large egg yolks
- 1 tablespoon rose water
- 1 tablespoon lemon zest
- 4 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup chopped pistachios
- 1 cup (2 sticks) unsalted butter
- Pink Food Coloring
- Rosebuds
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Zubereitung von Rambling Rose Cupcakes Adorable Elegant Cupcakes
- **Preheat & Prep:** Preheat oven to 325°F (160°C). Line a 12-cup cupcake tin with paper liners.
- **Dry Ingredients:** In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- **Wet Ingredients:** In a separate bowl, whisk together 1 cup milk, ½ cup sunflower oil, 4 large egg yolks, 1 tablespoon rose water, and 1 tablespoon lemon zest.
- **Combine Wet & Dry:** Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
- **Egg Whites:** In a clean, grease-free bowl, beat 4 large egg whites with ¼ teaspoon cream of tartar until soft peaks form. Gradually add ½ cup granulated sugar and beat until stiff, glossy peaks form.
- **Fold & Incorporate:** Gently fold one-third of the egg white mixture into the batter to lighten it. Then, fold in the remaining egg whites and ½ cup chopped pistachios until just combined.
- **Fill & Bake:** Fill each cupcake liner about ¾ full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- **Cool Completely:** Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- **Rose Buttercream Frosting:** In a heatproof bowl set over a pan of simmering water (double boiler), whisk together 4 large egg whites and 1 cup granulated sugar until the sugar dissolves and the mixture reaches 110°F (43°C).
- **Beat the Frosting:** Attach the bowl to a stand mixer fitted with the whisk attachment. Beat on high speed until the meringue is completely cool and glossy (about 8 minutes).
- **Add Butter:** Gradually add 1 cup (2 sticks) unsalted butter, one tablespoon at a time, beating well after each addition. The mixture may appear curdled at first, but will come together.
- **Flavor & Color:** Add 1 tablespoon rose water and 1 drop of pink food coloring. Beat until smooth and silky.
- **Frost & Decorate:** Once the cupcakes are completely cool, frost them using a large angled piping tip or a fork. Garnish each cupcake with a dried rosebud and a sprinkle of reserved chopped pistachios.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
79g
Fat
42g
Carbs
9g
