Print

Persian Love Cupcakes

cupcake on a plate with a bowl of rose buds and a jug of milk in the background

These Persian love cupcakes have everything you love about the traditional cake, but in a bite size form. With a hint of rose, a subtle spicy flavor and a salty pistachio topping, these beautiful cupcakes are every bit as tasty as they are easy to make.

Ingredients

Scale

For the cupcakes:

For the frosting:

Instructions

  1. Whip the eggs and sugar until light and fluffy (about 2-3 minutes).
  2. In a bowl, whisk together the wet ingredients (oil, lemon juice + zest, vanilla extract, rose water).
  3. In another bowl, stir together the dry ingredients (flour, baking powder, salt, cardamom).
  4. Add the wet ingredients, mixing on low until just incorporated.
  5. Add the dry ingredients, again mixing on low until just combined.
  6. Pour the batter into a lined cupcake pan.
  7. Bake at 350F for 16-18 minutes.
  8. To make the frosting, combine the granulated sugar and water in a small saucepan and heat over medium-high heat until a candy thermometer registers 240F/115C.
  9. While the syrup cooks, beat egg whites in the bowl of a stand mixer until they hold stiff peaks.
  10. On low, pour the hot syrup into the egg whites, increase the speed to high, and beat until the bowl is no longer warm to the touch (about 10 minutes).
  11. On low, begin adding the butter piece by piece until all the butter has been added.
  12. Add the rose water, increase the speed to high, and beat until the frosting is smooth and creamy.
  13. Fill a piping bag with the frosting, attach a tip of your choosing (I used a large, round tip), and frost your completely cooled cupcakes.
  14. Roll the top of the frosted cupcakes in the crushed pistachios and top with a dried rose bud.

Notes

Recipe adapted from Broma Bakery.

Nutrition

Keywords: persian love cake, spring cupcakes, Middle Eastern recipes