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Export 9 ingredients for grocery delivery
Step 1
For the cupcakes: Preheat the oven to 180˚C/350˚F/gas Line a 12-hole muffin tin with cases.
Step 2
Sift the flour and baking powder together in a large, clean bowl and set aside.
Step 3
In a separate large, clean bowl cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the rosewater.
Step 4
Fold in half the sifted flour, then the milk, then the rest of the flour, gently folding well to combine after each addition.
Step 5
Gently fold in the pistachios.
Step 6
Spoon the cupcake mixture into the cupcake cases and bake for 18-20 mins or until a cocktail stick inserted into the centre comes out clean. Remove the cupcakes from the oven and place on wire racks to cool completely.
Step 7
For the buttercream: In a large, clean bowl cream the butter, then gradually add and stir in the sugar until smooth and creamy.
Step 8
Add the rosewater and milk.
Step 9
Pipe the buttercream onto the cupcakes using a piping bag and then, garnish with candied rose petals and toasted pistachios.
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