I got the basic recipe from the Hummingbrid Bakery and pimped it up with a hint of pink deliciousness!!
Rose Water and Pistachio Cupcakes
Cupcakes:120 g Cake Flour
140 g Castor Sugar
7,5 ml Baking Powder
Pinch of Salt
40 g Unsalted butter, room temperature
120 ml Milk
2,5 ml Vanilla Extract
30 ml Rose water
2,5 ml red food colouring
1/3 cup Pistachios, finely chopped
Meringue Frosting:2 Egg whites
165 g Castor Sugar
2,5 ml Vanilla Paste
15 ml red food colouring
15 ml Rose water
Rose Petal Plum Jelly:6 cups of strained plum liquid
6 cups sugar
6 lavender sprigs
45 ml port
10 ml Rose water
12 to 15 rose petals
Meringue Frosting:Place the egg whites and sugar in a bowl and cook over a double boiler until the sugar hasdissolved.
Beat the mixture with an electric mixer until stiff peaks. Add the vanilla extract, red food colouring and Rose water. Spoon into a piping bag.
Rose Petal Plum Jelly:Mix the plum liquid and the sugar in a large pot, stirring occasionally over low heat until dissolved.
Add the lavender sprigs and turn up the heat. Boil, stirring occasionally, until the mixture reaches gelling point (105⁰C). Remove from the heat and add the port and Rose water. Place in sterilized bottles and top each with a rose petal. Use a skewer to push the rose petal under the surface of the jelly and seal.
Assemble:Cut a circle on the top of each cupcake and remove a bit of the sponge. Spoon half a teaspoon of the Rose Petal Plum Jelly inside. Top with the circle cut out. Pipe the Meringue Icing in a spiral movement on top of the cupcake. Top with pink fondant roses and sprinkle with pistachio dust.
I made my own fondant roses, but they can be purchased at any baking shop. If you don't have the time to make the Rose Petal Jelly, it can be replace by strawberry jam.