Comments on: Pistachio Rosewater Cupcakes

By: Danielle

Danielle — Fri, 16 Oct 2009 20:27:52 +0000

Hi! Your blog is gorgeous, your photography, divine! I’m sorry to hear that these cupcakes were disappointing, and would like to suggest this recipe for Persian Love Cake, which has a similar flavor profile: http://www.epicurious.com/recipes/food/views/Persian-Love-Cake-232273.

I’ve never made this cake, either, but gave the recipe to our favorite restaurant for our wedding dinner. It came out beautifully, crowned with sweet rose petals, and had a delicate, lovely flavor. Cheers!

By: Katharine

Katharine — Wed, 07 Oct 2009 07:04:29 +0000

Add some ginger, get a flavored yogurt, maybe think about nutmeg?

By: Malory

Malory — Sat, 06 Jun 2009 13:02:42 +0000

My roommate made these cupcakes and they are the best tasting cupcakes I’ve ever had. They were beautiful too. I’m going to whip up a batch today for a friend’s wedding shower. Maybe you could give them another try? It is important to buy natural (real) rosewater, not the synthetic. Perhaps this was the cause of the overly perfume-y taste you encountered. In your picture, it looks a bit overcooked too. My roommate’s were light-colored and very moist and fluffy. Delicious! Please give a second chance.

By: Patricia Shea

Patricia Shea — Thu, 27 Nov 2008 06:26:43 +0000

I am so sorry you are disappointed with these fabulous looking and divine sounding cupcakes. Rosewater is a vert tricky ingredient…it can go down the ‘perfume’ road very easily, as you seem to have found out…but when you get it right it is sublime….have you ever had rose and pistachio turkish delight (lakoum)…it is sublime! Thanks for trying this out though and they do LOOK gorgeous!

By: Lesley

Lesley — Mon, 24 Nov 2008 18:41:17 +0000

Oh, that is a shame. They ARE gorgeous. And I love rosewater desserts!

I think mint (with the yogurt or sour cream) would be a good combo. But light on the mint.