/gheeː peaː teaː/
Servings: 12 | 0 minutes | 220 kcal
These cupcakes are a celebration of the blissful union between pistachios and raspberries, with a touch of Middle Eastern flair brought by the rosewater. They are the perfect treat for a high tea or a fancy brunch.
Ingredients
- 150 grams Pistachios
- 200 grams Raspberries
- 2 cups White flour
- 1 cups Cane sugar
- 1 teaspoons Baking powder
- 1/2 teaspoons Baking soda
- 1/4 teaspoons Salt
- 1 1/2 cups Almond milk
- 2 teaspoons Rosewater
- 1/2 cups Coconut oil
- 1 teaspoons Apple cider vinegar
- 1 teaspoons Vanilla extract
Instructions
- Preheat the oven to 180°C (350°F). Line a cupcake tin with paper liners.
- In a food processor, grind the pistachios until they turn into a fine powder.
- In a large bowl, whisk together the pistachio powder, flour, sugar, baking powder, baking soda, and salt.
- Pour in the almond milk, rosewater, melted coconut oil, vinegar, and vanilla extract. Stir until the batter is smooth.
- Divide the batter evenly among the cupcake liners. Press three raspberries into the top of each cupcake.
- Bake for 20-25 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!