The other day I followed the Rosewater Pistachio Cupcake recipe from Vegan Cupcakes Take Over the World. The food-grade rosewater came from Wegman's and the pistachios came from Whole Foods. I made it with rosewater glaze instead of rosewater buttercream frosting, since I didn't have any confectioner's sugar. The results were scrumptious!!! Licking the extra batter out of the bowl was probably the best part. It doesn't have an overwhelming flower-y thing going on, it's just a hint of rose and a subtle crunch from the pistachios. Here they are fresh from the oven:
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3 comments:
They look yummy! I like the idea of glaze better than icing, I find icing can be too much sometimes.
Icing can be too much, I agree. It's basically sugary butter when you think about it. Still fun to eat it sometimes though!
YUM! I bought rosewater specifically for these cupcakes, but have yet to make them--like a year later! I better get going. Yours look awesome.
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