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Rose water pistachio cupcakes



• 150 g (5½ oz) butter

• 150 g (5½ oz) caster sugar

• 2 eggs

• 1 tbsp rose water

• 200 ml (7 fl oz) buttermilk

• 225 g (8 oz) self-raising flour

For the icing

• 250 g (9o z) icing sugar, sifted

• 1 tbsp rose water

To decorate

• 25g (1oz) unsalted shelled pistachios, chopped

• 12 crystallised rose petals

Rose water pistachio cupcake

Rose water pistachio cupcake


Preheat the oven to 180°C/fan 160°C/ gas 4, and line a 12-hole muffin tray with paper cases. Cream the butter in a large bowl or electric food mixer. Add the sugar and beat until light and fluffy.

Whisk the eggs with the rose water for a few seconds, then gradually add to the butter mixture, beating all the time. Next beat in the buttermilk, then sift in the flour and fold in gently to combine. Divide the mixture between the cases, filling each three-quarters full, then bake for 20-25 minutes or until golden.

Leave for 5 minutes before removing from the tin and cooling on a wire rack. To make the icing, mix the icing sugar and rose water with 1 tablespoon of water until thick, adding a tiny extra splash of rose water or water if too thick to spread. Spread the icing using the back of a teaspoon or with a palette knife dipped into hot water and sprinkle with the chopped pistachios.

Transfer to a serving plate and scatter with crystallized rose petals to finish.



Use a small paintbrush to brush the petals with just enough lightly whisked egg white to cover the surface.

Sprinkle with caster sugar, then gently shake off any excess sugar and leave to dry overnight on a baking tray lined with parchment.




Try this simple dish baked in a single tray that will feed the whole family.



175 g (6 oz) unsalted butter

175 g (6 oz) dark chocolate

425 g (15 oz) caster sugar

Pinch of sea salt

3 tsp vanilla essence

4 large eggs

175 g (6 oz) plain flour

3 tbsp cocoa powder

200 g (7 oz) full-fat cream cheese

150 g (5½ oz) fresh golden and red cherries, pitted


Cherry and dark chocolate brownies

Cherry and dark chocolate brownies


Preheat the oven to 180°C/fan 160°C/gas 4. Oil and line a 30 cm x 20 cm (12 in x 8 in) baking tin with parchment. Melt the butter and chocolate in a bowl over a pan of simmering water. Remove from the heat, cool slightly, then whisk in 375 g (13 oz) of the sugar, salt, vanilla essence and 3 of the eggs. Fold in the flour and cocoa powder. Beat the cream cheese with the remaining egg and sugar until creamy and then randomly drop spoonfuls of each mixture into the prepared tin. Swirl the two mixtures together with a cocktail stick then scatter over the cherries and bake for 40-45 minutes. Transfer to a wire rack to cool before cutting into squares.