Cupcakes For Wear It Pink Day

As you probably know October is Breast Cancer Awareness Month and people around the world are volunteering and campaigning to raise money and awareness for breast cancer

Each year 55,000 people are diagnosed with breast cancer in the UK – that’s one person every 10 minutes and whatever we can do to help will make a difference.

Wear It Pink Day is Breast Cancer Now’s flagship fundraising event in which it asks everyone to wear something pink on Friday 23 October 2015 and make a donation to the charity. 

There are lots of other ways you can take part in Wear It Pink Day, but one popular event is a cake sale at work, school or home. I recently came across these pretty and rather unusual Rosewater & Pistachio Cupcakes and with their pink frosting I think they would be perfect for a pink themed cake sale.


Rosewater & Pistachio Cupcakes

Makes 8 Cupcakes

50g Pistachio Nuts

60g Ground Almonds

25g Plain Flour

1/2 tsp Baking Powder

100g Butter, at room temperature

100g Caster Sugar

2 small Eggs

2 tbsp Milk

1 1/2 tsp Rosewater

1/2 tsp Vanilla extract (optional)


Rosewater & Pistachio Cupcakes


Preheat oven to 176C and line a cupcake pan with 8 liners

Grind together the pistachio nuts, almonds and plain flour in a grinder or food processor. Make sure you don’t overdo this, or else you will be left with lumps.

Transfer to a bowl and add the baking powder.

In a separate bowl beat together the butter and sugar till light and fluffy.

Add the eggs, one after the other, beating well after each addition.

Pour in the milk, followed by rosewater and vanilla (if using) and mix well until well combined.

Fold in the ground mix using a spatula, till there is no trace of it in the batter.

Pour into the cupcake liners till about 3/4th full and bake for about 20 to 25 minutes or till a skewer inserted into the centre of the cupcakes come out clean.

Take them out of the oven and leave to cool completely on a cooling rack while you get the frosting done.

Mascarpone Cream Frosting

100 ml Double Cream (cold)

250g Mascarpone Cheese

2 tbsp Icing Sugar

Red food colouring- a small bit to get the rose colour (optional) 

Whisk the double cream in a large, clean bowl using the whisk attachment of your mixer or even a handheld whisk till stiff peaks form. Be careful to not overdo the beating or else it would split.

In another bowl mix the mascarpone cheese and icing sugar slowly till well combined.

Add this to the whipped cream, followed by vanilla and food colouring and continue whisking on low speed till they all come together and are mixed well.

Transfer into a piping bag and once the cupcakes are completely cool, pipe them.

Store in a refrigerator for up to 4 days.


Rosewater & Pistachio Cupcakes

Photos and recipe used by kind permission of My Kitchen Antics 

For more details on how to take part on Friday 23 October 2015 visit 

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