Pistachio And Rose Water Cupcakes

• Cupcakes
• 1 cup sweet butter, softened
• 1 cup superfine sugar
• 2 cups self-rising flour
• 4 eggs
• 1 teaspoon rose water
• Frosting
• 1 cup cream cheese
• 1 1/2 cups powdered sugar, sifted
• 2 tablespoons rose water
• 3 tablespoons pistachios, chopped

1. Preheat oven to 350u0b0. Put 18 paper baking cups in muffin pans.
2. Combine all the cupcake ingredients in a bowl; beat with an electric mixer until smooth and pale, about 2-3 minutes.
3. Spoon batter into the cups; bake 20 minutes.
4. Remove pans from oven and cool for 5 minutes; then remove cupcakes and cool on a rack.
5. Make the frosting: combine the cream cheese and powdered sugar; beat with an electric mixer until soft and creamy.
6. Add in the rose water and pistachios; stir well; swirl onto the top of the cooled cupcakes.

sweet butter, sugar, flour, eggs, water, frosting, cream cheese, powdered sugar, water, pistachios

Taken from www.food.com/recipe/pistachio-and-rose-water-cupcakes-242566 (may not work)