This is my new favorite way to bake mini cupcakes-in “party cups”. The cake does not stick and they push right out- no peeling of paper needed. Perfect for a party! I was in one of those girly, pretty in pink kind of moods today, so decided to make mini rose cupcakes. You can pair the cupcakes with either pistachio buttercream or vanilla buttercream, but they are especially pretty with sugared rose petals. I chose to divide the vanilla buttercream and tint half of it with rose pink. Pistachio and rose is a classic combination-made popular by middle eastern and certain cultures. If you use rose flavor- just make sure to use a subtle amount because they flavor can turn soapy tasting if too heavy.
(yield: 24-28 mini cupcakes)
1 1/2 Cup + 2 Tbsp. Cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 Cup (1 stick) unsalted butter, softened
3/4 Cup sugar
3 (Lg,) egg whites (room temp)
1 tsp. vanilla
2 tsp. rose water (make sure to use rose water and NOT extract)
1/2 Cup milk (room temp)
1. Preheat the oven to 350° F. Prepare mini muffin tins with paper liners or use “party cups” as I have done here. If you use party cups you simply place them on a sheet pan; no other prep is needed. In a medium bowl whisk together the flour, baking powder, and salt, set aside. In the bowl of a stand mixer cream together the butter and sugar until light and fluffy; about 2 minutes. With the mixer on medium low speed, add the egg whites one at a time, stopping to scrape down the sides and bottom of the bowl. Mix until combined. Mix in the vanilla and rose water. Starting with the flour mixture add 1/3 of the mixture alternating with the milk in two additions, ending with the flour mixture. Note: if you desire you can add a little pink gel food coloring paste if you want a pink colored cake.
2. Fill the cups or tins 2/3 full with batter. The batter really rises, so resist the urge to fill them further. Bake in a preheated oven at 350° F for about 10-12 minutes or until a wooden skewer comes out clean or if you press on them lightly the cake springs back. The cakes will not brown. Frost cooled cupcakes with either Pistachio Buttercream (recipe below) or Vanilla Buttercream, decorate with optional sugared rose petals.
1 Cup shelled unsalted & roasted pistachio nuts
3/4 Cup sugar
3 Tbsp. water
2 Tbsp. pistachio oil (or vegetable oil)
1. Prepare a sheet pan with either a Silpat or by lightly greasing with vegetable oil.
2. Pour the water in a saucepan and then add the sugar. With a clean finger mix the sugar and water until it looks like wet sand. Have a cup of water with a clean pastry brush placed in the cup. Bring the sugar to a boil stirring to dissolve the sugar. Once sugar dissolves-stop stirring. If sugar crystals form along the sides of the pan; use the wet pastry brush to let water drip down to dissolve the crystals. Continue to cook until the mixture comes to a light caramel color. Remove the pan from the heat and stir in the nuts. Return to the heat and cook until comes to a medium amber color. Working quickly- pour the nut mixture onto prepared pan and with a heat proof spatula do your best to flatten out nuts. Allow the nuts to cool until they become hard.
3. Once mixture is hard and completely cooled- use your hands to break apart any large clumps. Place the mixture in a food processor and pulse several times to initially break up the mixture. Proceed to process the mixture until it starts to form a thick paste. When the blade no longer seems to move add the oil and continue to process until as smooth as possible.
Swiss Meringue Vanilla Buttercream
4 large egg whites
1 Cup sugar
3 sticks unsalted butter, room temp
2 tsp. vanilla
In the bowl of a stand mixer combine the eggs whites and sugar and place over a pot with simmering water. Whisk the egg whites and sugar and heat until the sugar has dissolved and the mixture is about 160 degrees F on an instant read thermometer* (*alternatively- you can feel the mixture with your first two fingers and if you don’t feel any sugar granules then it is ok). Turn off the heat. Attach the mixer bowl onto the mixer with the whisk attachment and whisk the mixture on medium until the bottom of the bowl is almost cool to the touch and the mixture has turned into a nice stiff meringue. This will take several minutes. With the mixer on medium high, add the softened butter one tablespoon at a time and continue to mix until all the butter is incorporated and the mixture is smooth. It will go through a curdled looking stage as it mixes; but don’t worry keep adding the butter and it will come together. Add in the vanilla and mix to combine.
For Pistachio Buttercream: Mix in 4-5 Tbsp. Pistachio paste (recipe above) and 1-2 drops of “Mint Green” colored gel paste
For PInk/White Vanilla Two toned Buttercream: Divide buttercream into two equal portions. Tint one half with 3-5 drops “Deep Pink Rose” colored gel paste- mix well to combine. Prepare a large piping bag by standing it upright in a tall glass fitted with chosen piping tip (such as star tip). Place one color down inside of the pastry bag and the other color down the other side; make sure to get the buttercream down all the way to the tip. I find it helpful to place each color inside a disposable pastry bag and squeezing each color down inside the bag.
For sugared rose petals: Place a small amount of liquid pasteurized egg whites (such as 100 % liquid egg whites) in a bowl. Have your organic (non pesticide) rose petals already cleaned and dried. Using a soft clean brush- brush each rose petal (front and back) and then sprinkle with fine granulated sugar. Place petals inside a mini muffin tin to dry. This is best done the day before you assemble your cupcakes- as it takes them several hours to dry completely.
Note: any leftover buttercream may be frozen in an airtight container. To use from frozen; allow buttercream to thaw at room temperature, then rewhip using the whisk attachment.