Recipe Rosewater & pistachio cupcakes
Ingredients
- 1000g Macphie Vegan Muffin/Cake mix
- 170g vegetable oil
- 300g water
- 30g glycerine
- Rosewater
- Pistachio nuts, chopped
- Macphie Vanilla Frosting
Method
Mix the Macphie Vegan Muffin & Cake Mix and liquids on slow speed for 1 minute, scrape down then mix on middle speed for 6 minutes.
Deposit batter into desired cakes (60g for cupcake cases).
Bake at 160 °C for 30 minutes.
Allow to cool and decorate with Macphie Vanilla Frosting flavoured with rosewater and topped with chopped pistachio nuts.
