Persian Cupcake

Although this is a bit late, for the Persian New Year (first day of spring) I decided to create a cupcake for my heritage that included all the typical persian flavors that are present in our desserts. This includes dates, cardamom, and rosewater! The cupcake itself incorporated cardamom and other spices, and brown sugar to create a more moist cake. I decided to make a date nut filling to create a difference in texture, and a rosewater buttercream for lightness. Hope you enjoy =]


Cardamom Spice Cupcake-
Makes 24 cupcakes

Ingredients

• 1 stick unsalted butter, room temp
• 3/4 cup brown sugar
• 3 eggs, room temp
• 2 cups cake flour
• 1 tbs cardamom
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3 tbs honey
• 3/4-1 cup milk
• 1/2 tsp vanilla extract

Directions

Preheat your oven to 350 degrees F. In the bowl of an electric mixer cream the butter and sugar until light and fluffy, about 3 minutes. While the butter is creaming, sift together the dry ingredients in a separate bowl and set aside. Also, measure out your milk and add the vanilla extract to the liquid and set aside. Once your butter and sugar are creamed, mix in one egg at a time until fully incorporated. Dont over mix, or the batter may become tough. After everything is fully combined, alternate adding the dry ingredients and the milk in about 3 parts, and end with the dry ingredients. Lastly, eyeball about 3 tbs of honey, or however much you would like to sweeten the batter. Pour the batter into the prepared cupcake tins and bake for about 20 minutes, or until the tops bounce back when touched. Allow to cool in the tins for about 5 minutes, and then transfer to a wire rack to continue cooling until room temperature.

Date Nut Filling-

Ingredients

• 15 Medjool dates, chopped
• 1/2 cup pistachios, chopped
• 1/4 cup water
• 3 tbs brown sugar
• 1 tbs honey

Directions

Place your chopped dates in a small pot, and add the water. On a low heat, reduce down the dates and water until it turns into a type of paste and mix in the sugar and honey. You may add water to reduce the thickness of the filling if you like. Once you have the consistency you like, pour out the filling into a bowl and add in the chopped nuts. 

Rosewater Buttercream-

Ingredients

• 1 stick unsalted butter, room temp
• 3 cups powdered sugar
• 1/2 cup flour
• 1/4 cup rose water
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Directions

In the bowl of an electric mixer, cream the butter until smooth. Add in the sugar about one cup at a time, and alternate with the rosewater. Mix in the flour until you have the desired consistency. Lastly, add in the vanilla extract and salt until the mixture is smooth and creamy.

Once the cupcakes have cooled, scoop out the middle of each and spoon in about 1 tbs of the filling. Pipe on the frosting in any design you like and enjoy!