Pistachio-Rosewater Cupcakes

For the cupcakes:
Preheat oven to 325 F. Line a 12-cup muffin tray with paper liners and set aside.

In the bowl of a stand mixer or large bowl, whisk together flour, sugar, baking powder, salt and ground pistachios. Add the butter and beat on medium until it becomes sandy in texture. Set aside.

In another bowl, whisk together the milk, egg, vanilla and rosewater. Add it into the dry ingredients in three shots, mixing on medium speed between each addition. Once all the wet ingredients are in, mix on medium-high speed for 15 seconds.

Spoon batter into the cupcake liners until two-thirds full. Bake for 20-25 minutes or until just barely golden brown. To test for doneness, insert a toothpick into the centre of cupcakes. If it comes out clean, they are cooked. If any wet batter comes out, bake for a few more minutes.

Remove cupcakes from muffin-tin and let them cool on a wire rack before icing them.

For the icing:
Beat together sugar and butter on medium-high speed until blended and smooth. Add the milk, rose water, food colouring and vanilla. Beat again until blended, scraping the bottom of the bowl mid-way through. If icing is too thin, add more sugar. If too thick, add more milk a teaspoon at a time.

Pipe icing onto completely cooled cupcakes. Sprinkle with ground pistachios and top with a whole one.