Pistachio & Rosewater Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. rosewater

1. Preheat the oven to 350F. Combine all cupcake ingredients in a medium bowl and beat with an electric mixer about 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
1 cup cream cheese, room temperature
1 1/2 cups icing sugar, sifted
2 tbsp. rosewater
3 tbsp. pistachios, chopped

2. Combine the cream cheese and icing sugar in a medium bowl and beat with an electric mixer until soft and creamy. Add the rosewater and pistachios and stir well. Frost each cupcake. Garnish with additional chopped pistachios, if desired.

makes approximately 12 cupcakes