Inspired by my stay in the Middle East. Beautifully spiced cupcakes topped with a tangy sweet labneh icing and decorated with pistachios and roses.
Cardamom Cupcakes with Labneh and Pistachio Icing
1 box Betty Crocker super moist vanilla cake mix 2 eggs 80ml veg oil 230ml water 1 or 2 teaspoon cardamom powder
Prepare cupcake mixture according to instructions by combining dry ingredients with eggs, oil and water. Using a hand beater mix till ingredients are well incorporated. Add cardamom powder and mix again. Divide mixture among prepared cupcake baking tray lined with cupcake liners. Bake at 180˚c for 12-15 minutes till toothpick returns clean when inserted into the center of a cupcake.
Allow to cool completely.
Labneh Icing
150g butter 250g icing sugar 2 tablespoons Turkish labneh
1 teaspoon rose water 100g pistachio crushed fine Edible rose buds
In a bowl add butter and icing sugar. Using a hand beater cream butter and 1/2 of the icing sugar till firm. Add labneh and mix again. Finally add rose water and remaining sugar. Mix well and taste for sweetness. Place mixture in fridge for 10 minutes before placing into piping bag.
Pipe icing onto cupcakes. Decorate with crushed pistachio and edible rose buds. Store in fridge until ready to eat. Take out from fridge 10 minutes before serving to come to room temperature.
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