These cupcakes were brought to you by my beautiful new hand mixer. Let me just say this: in a cagematch knockdown-dragout-fight to the death between Kitchen Aid and Black & Decker, Kitchen Aid kicks Black & Decker in the balls.
I decided I wanted to try to make Turkish Delight themed cupcakes - a rosewater flavored cake with pistachio frosting. Why would I do this? To utilize my other new toy, of course! Food processor power!!
So first: the rosewater cake.
1 3/4 cups flour
2 tsp baking powder
pinch Kosher salt
3 eggs (room temp)
1 1/2 cups sugar
3/4 cup milk
2 tbsp rosewater (I would use more next time)
6 tbsp unsalted butter (melted)
1 tsp vanilla
Preheat oven to 350 degrees. Mix flour, baking powder, and salt together. Beat eggs until homogeneous, add sugar and beat until mixture lightens. Bring rosewater and milk to a boil in a small pan. Add dry ingredients to egg mixture, mix until just incorporated then add hot liquid in a steady stream. Stir in butter and vanilla. Fill cups just past half full, bake 17 minutes or until tops are springy to the touch and toothpick comes out clean.
1 1/4 cups half and half
3/4 cup unsalted pistachio nuts (more on that later)
1/2 cup sugar
4 egg yolks (room temp)
2 tbsp flour
1 tsp vanilla
1 cup unsalted butter (room temp)
1/3 (ish) cup confectioner's sugar
Bring half and half and pistachios to a boil in a medium saucepan. Remove from heat, cover, and let stand one hour. Beat sugar, yolks, and flour until light yellow and well mixed. Bring half and half mixture back to a simmer and gradually incorporate hot mixture into yolk mixture. Return all to saucepan and put over medium heat until mixture bubbles thickly. Transfer to food processor, add vanilla, and process until pistachios are finely chopped. Refrigerate for two hours. Beat butter in large bowl until light and fluffy, then gradually incorporate pistachio cream. Add confectioner's sugar until desired sweetness is reached.