Raspberry, rose & pistachio cupcakes

These delicate and flavourful cakes are perfect for bridal (or baby) showers. Freeze-dried raspberry powder adds intense fruitiness to the frosting without artificial colours. For fewer calories per treat, make mini-size rather than regular.

MAKES 18 REGULAR-SIZED OR 48 MINI CUPCAKES 450g fresh raspberries (or enough for 3 raspberries to be put in the base of each cupcake liner) 250g unsalted butter, softened 250g golden caster sugar 4 large eggs 250g self-raising flour ½ tsp baking powder 60ml whole milk 1-2 tsp rosewater 75g roughly chopped pistachios (plus extra roasted and chopped pistachios to decorate)

FOR THE BUTTERCREAM 250g unsalted butter, softened 500g icing sugar 2 tbsp milk 3-4 tsp freeze-dried raspberry powder

1 Preheat the oven to 170C/gas 3. Place 18 cupcake liners in cupcake tins (or 48 mini cupcake liners in mini cupcake tins) and place 3 raspberries in the base of each (use only 1 raspberry if making mini cupcakes). 2 In a large bowl, cream together the butter and sugar. Add the eggs, slowly, mixing until light and fluffy. Sift the flour and baking powder into the batter and fold in carefully. Stir in the milk, rosewater and, finally, the roughly chopped pistachios. 3 Fill a large piping bag with the batter, snip the end and pipe the batter into the cupcake cases until they are two-thirds full. Bake for 15 minutes or until risen and golden brown. Remove from the oven and transfer to a wire rack to cool. 4 To make the buttercream, whip the butter for 1-2 minutes until soft. Add the icing sugar in 2 batches and whisk until fully combined. Add the milk and raspberry powder and whisk. Top each cupcake with a swirl of buttercream and decorate with chopped roasted pistachios. STORE for 2 days in an airtight container at room temperature. Not suitable for freezing. ➤