Rose Pistachio Angel Food Cupcakes

These rose pistachio angel food cupcakes are like biting into a marshmallow cloud. Flavoured with rose water, these light as air cupcakes are topped with unsweetened whipped cream and sprinkled generously with flaked pistachios.

 

Rose Pistachio Angel Food Cupcakes - The Cupcake Confession-1

 

WATCH THE VIDEO:

 

 

Some days, you just want to sit back, relax and savour something decadent while reading a book and watch the heavens open. This was one of those days! It had been a super hectic week and I’d worked non stop for 7 days with just about 7 hours’ worth of sleep every day. That kind of work satisfies me deeply. But it also leaves me craving some me-time where I can just recharge my batteries and get back to work with a renewed sense of energy. These rose pistachio angel food cupcakes were the missing link.

 

Making these cupcakes wasn’t on my editorial calendar or my agenda. It really happened on a whim. I wanted to eat a cupcake but I also wanted something quick and easy. I had no time to get my butter to room temperature or create elaborate icings. Needless to say, these rose pistachio angel food cupcakes seemed like the perfect choice.

 

Rose Pistachio Angel Food Cupcakes - The Cupcake Confession-3

 

There are a few reasons why I love these cupcakes so much and would make them in a heartbeat. Firstly, they’re super straightforward to make and does not need any prep in advance, except have the eggs at room temperature. I usually, keep the eggs out of the refrigerator the night before I need to bake. Secondly, it doesn’t require fancy icings. In fact, because of the soft and fluffy texture of the cupcake, freshly whipped heavy cream goes perfectly well with it.

 

I’ve flavoured the sponge of these cupcakes with rose water. It adds a very light and subtle touch. I feel like because the sponge itself is so light and fluffy, it deserves a fresh light flavour pairing as well. Rose water adds a beautiful summer touch to these cupcakes and when paired with nutty sweet pistachios, it makes these cupcakes a summer must have!

 

I’ve left the whipped cream unsweetened as it helps balance out the sweetness from the cupcakes. Doing this also helps retain the creamy freshness of the heavy cream, giving it a super light texture. When you take a bite of the cupcake, you first bite into the crunchy pistachios and then sink your teeth into the airy fluffy cream and finally you bite into the marshmallow like cloud texture of the angel food cupcake. I think I know why they’re called an angel food cake, it literally transports you to heaven with little angels singing beautiful tunes as you savour every bite of this decadence.

 

Rose Pistachio Angel Food Cupcakes - The Cupcake Confession-2

 

I really hope you give these rose pistachio angel food cupcakes a try and when you do, don’t forget to post a photo to Instagram and tag me. I look forward to seeing how these bad boys turned out for you.

 

Rose Pistachio Angel Food Cupcakes

Yield: Makes 10 - 11 cupcakes

Ingredients

  1. 100 grams all purpose flour
  2. 2 teaspoon cornflour
  3. 75 grams icing sugar
  4. 4 egg whites
  5. 75 grams caster sugar
  6. a pinch of salt
  7. 1 tablespoon rose water

Instructions

  1. Preheat oven to 180 C / 350 F.
  2. In a large bowl, sift the all purpose flour, cornflour and icing sugar. Keep aside.
  3. In the bowl of a stand mixer using a whisk attachment, add the egg whites and sea salt. You can even use electric beaters.
  4. Whisk the egg whites on medium speed for about 2 - 3 minutes or until they start to turn foamy.
  5. Start adding the caster sugar, a little at a time until all of the caster sugar is well incorporated.
  6. Whisk again for 1 - 2 minutes.
  7. Add the rose water and whisk for another 1 minute.
  8. By now, stiff peaks would have formed. If not, keep whisking for every minute and check for right consistency. (Please refer to the video above to see what the stiff peak should look like)
  9. Sift the dry ingredients again (2nd time) into the egg whites, a little at a time and fold the flour into the egg white mix.
  10. Line a 12 hole cupcake tray with liners.
  11. Using an ice cream scoop, scoop the batter into these liners, filling them 3/4th way through.
  12. Bake in the oven for 8 minutes.
  13. Let them cool to room temperature, minimum 30 minutes.
  14. Whip the heavy cream for about 5 minutes on medium high speed until it reached soft peaks. Make sure the bowl, whisk and cream are super chilled when whisking this.
  15. Sprinkle the cupcakes generously with pistachios and dried rose petals
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