Rosewater cupcakes make this almond flour recipe smell and taste delightful. Gluten free and low carb elegance!
Rosewater has a lovely intense fragrance and makes these cupcakes feel as if they should be served at a summer's tea party. The rosewater has a strong flavour, so don't go too crazy. Rosewater is a flavour associated with the Middle East but also Great Britain. Don't get the British started on their roses or their lawns. You may be there a while....
I added the pistachio nuts as a topping as they go lovely with the rose flavour. I slathered them with a rose butter cream which probably overpowered them so you may want to keep this vanilla if you won't want a rose overkill. The chief taster did not like these as he does not like the flavour of rose. His loss, and more for me..! I think that they were probably too "girly" for him...I should make a more manly batch of cupcakes...whatever that maybe...big, butch muffins with chunks of chocolate and nuts perhaps?
- ½ cup butter softened
- ¼ cup erythritol
- 2 tablespoons coconut milk
- 1 teaspoon rose water essence
- 2-3 drops red food colouring/raspberry juice for pink colouring
- 1 oz pistachio nuts roughly chopped
- Preheat the oven to 180C/350F degrees.
- Mix the almond flour, baking soda and salt together.
- In another bowl mix the butter, water, eggs, erythritol and rosewater.
- Combine the wet and dry ingredients together, and stir well.
- Pour the mixture into cupcake cases in a muffin/cupcake tin.
- Bake for 20 to 23 minutes until firm.
- Whilst the cakes are cooling make the butter cream topping
- Blend the butter and erythritol in a bowl until smooth and creamy.
- Add the coconut milk a tablespoon at a time.
- Add the food colouring and rosewater and blend until smooth.
- Smother (or pipe if you are neater) the butter cream over the top of the cupcakes.
- Sprinkle the pistachio nuts over the butter cream.
- Eat and enjoy!
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