1 cup all purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
3 tablespoons unsalted butter, room temperature
1/2 cup milk (I used 1%%)
1 egg, room temperature
2 tablespoons rosewater (1 if you like very subtle, 2 if you like things rosier)
2 1/2 cups icing sugar
1/4 cup unsalted butter, room temperature
1 tablespoon milk
5 drops red food colouring
2 drops vanilla extract
1 teaspoon rosewater
Preheat oven to 325. Line a 12-cup muffin tray with paper liners.
Remove from muffin-tin and let cool on a wire rack.
Beat sugar and butter together over medium-high speed until blended and smooth. Add the milk, food colouring, pistachios and vanilla. Beat again until blended scraping the bottom of the bowl mid-way through. If icing is too thin, add more sugar. If too thick, add more milk a teaspoon at a time. Pipe onto completely cooled cupcakes.