BARFI CUPCAKES

Yields: 14 cupcakes      Prep time: 15 mins       Cook time:  25-30mins

INGREDIENTS

For the cupcakes

125g unsalted butter
200g caster sugar
2 eggs
1tbsp rose water
1/2 tsp salt
1 tsp cardamom powder
200g self raising flour
125ml whole milk

For the icing

125g unsalted butter
225 icing sugar
50g whole milk powder (I like to use Nestle Klim or Nestle Nido)
2tbsp whole milk
1/2 tsp cardamom powder
1 tbsp rose water

METHOD

1. Begin by preheating your oven to 180°C
2. Start by making the cake. Using an electric mixer, beat the butter and sugar together until light and fluffy.
3. Next add in the eggs and rose water and beat again until combined.
4. Add in the salt, cardamom powder and self raising flour. Mix until well combined.
5. Add in the milk and mix again until the cake batter is of a dropping consistency.
6. Spoon the mixture into a cupcake tray lined with cupcake cases. Half fill the cases.
7. Bake for around 25-30mins until the cakes are golden.
8. For the icing, beat the butter and sugar until light and fluffy.
9. Add in the remaining ingredients (milk powder, milk, cardamom powder and rose water) and mix until everything is smooth and creamy.
10. Pipe or spread on the icing once the cakes have cooled.
11. Top with crushed rose and pistachio