Rose Hokkaido Cupcakes with Pistachio-Infused Cream + potluck + event!

rose hokkaido cupcake | le jus dHi everyone, I’m back in the States!! We arrived, exhausted from four plane rides, in Boston yesterday late afternoon (that’s what you get for traveling with miles, I suppose!). New Zealand was an incredible experience. Alex and I did a self-drive adventure, embarked on many trails and hikes, gingerly participated in adventures such as floating down a river in a pitch-black cave, illuminated only by the glow of 2 million glowworms suspended on the ceiling, and combatting sea-sickness to go 20km out into open sea to swim with 500 dusky dolphins. 500!! Before and during the trip, we heard this question constantly: why New Zealand for your honeymoon? The short and quick answer is just because. We’re young, we crave adventure, we’re photographers, we want to go somewhere new and different. The long answer, well, you can go do your own research on the amazing experiences New Zealand can offer.

rose hokkaido cupcake | le jus d

rose hokkaido cupcake | le jus d

That being said, I’m so excited to have a post ready for you the day I get back~!! Like a good girl, I’d prepared this way before I left so that I wouldn’t be scrambling to take photos and make cupcakes on Sunday night. Like a not-so-prepared blogger, I didn’t have anything written up except the recipe I’d developed. Oops. Because my mind is still fuzzy from travel fatigue and sorting through hundreds of emails + snail mail, I’m going to keep it short. I’d like to talk to you about three things:

1. I’m participating in a virtual edible flower potluck!! See list of links at the end of the post. So delighted to be joining all these talented bloggers. Please go check out their posts – there are some amazing things being done with flowers!
2. My contribution: rose hokkaido cupcakes with pistachio infused whipped cream. Pistachio and rose are a match made of dreams, and I couldn’t resist yet another infusion. I couldn’t really find any previous recipe about infusing whipped cream with pistachio, but I did find quite a few for hazelnuts. I applied the same principle and – it totally worked! I wanted to eat the rest of my pistachio-whipped-cream by the spoonful. I’m never going back to regular whipped cream again! As for the cupcakes, they are a super soft cupcake, made in a similar style to a chiffon cake, that is supposed to collapseThey’re supposed to get wrinkly and then puffed up again later by filling it with a custard or cream. Isn’t that amazing? I found this recipe and this to be very helpful in developing the resulting cupcake recipe. I made a few tweaks and ditched the custard cream completely, instead choosing to fill it with a soft whipped cream infused with pistachio. Yum. See recipe below.
3. I’m hosting an event with Meg of Bread+Barrow!!!!!! and YES it is about edible flowers!! If you’re in the Boston area, I’d love if you would stop by and hang out with us. We’re going to talk about edible flowers, how they can be incorporated as a flavor, decoration, and styling element, and you will have the opportunity to play around with the props and do some photographing yourself. Also, we’re so honored to have Scoopsies ice cream at this event!!! It’s free of charge and you can RSVP here. 

rose hokkaido cupcake | le jus d

Alright. I’m about all tapped out. I’ll let the photos tell you the story and I’m off to combat jet lag!

rose hokkaido cupcake | le jus d

You should start off the night before by making the infused cream.
rose hokkaido cupcake | le jus dDo not let the heavy cream come to a boil. After letting it cool to room temperature, chill it overnight. By the time you are ready to whip it up the next day, it will be cool enough.

For the cupcakes:

rose hokkaido cupcake | le jus d

You’ll be whipping up a soft meringue with the egg whites and folding that into thick, beaten egg yolk mixture with cake flour and other dry ingredients.

rose hokkaido cupcake | le jus drose hokkaido cupcake | le jus drose-hokkaido-cupcake-process | le jus d

rose hokkaido cupcake | le jus dEnding up with a soft, pale-yellow batter, ready to be spooned gently into cupcake liners. The traditional way to make hokkaido cupcakes is with these independently standing hard square liners, such as these. I didn’t find any in local stores so I just used normal cupcake liners. This recipe makes 12 using normal cupcake liners. From what I’ve read, the hard ones hold more volume – so if you are using those, just keep an eye out, you may need to adjust the time they are in the oven.

rose hokkaido cupcake | le jus drose hokkaido cupcake | le jus d

After they are done baking, you’ll notice that they will immediately wrinkle and collapse:
rose hokkaido cupcake | le jus d

THIS IS NORMAL. Let it be and prepare everything else. You will be piping your whipped cream right into the middle of these cupcakes. Watch them inflate like a balloon!!!

rose hokkaido cupcake | le jus drose hokkaido cupcake | le jus d

I could’ve left these cupcakes with just crushed pistachios as a topping – I think they look quite good with just that, but I went berserk and topped them with some petals as well. rose hokkaido cupcake | le jus d

rose hokkaido cupcake | le jus d

Like plucking petals off a rose. Did you know rose petals were edible? YES THEY ARE!! You’ll see them everywhere, used as decoration, either sugared or plain. You’ll see whole roses on top of cakes or petals scattered in a meat dish or salad. I broke them up into petals and curled them up to form mini rose-shapes on top of the cupcakes.
rose hokkaido cupcake | le jus drose hokkaido cupcake | le jus dNow the ultimate question: the taste? Like a delicate fluffy rose cloud with a lovely texture of crushed pistachios. Rose and pistachio = one of my favorite flavor combinations. There’s a reason you see this pairing everywhere these days. This is what the cupcakes look like on the inside:
rose hokkaido cupcake | le jus dCREAM-FILLED CUPCAKES. not ordinary cupcakes but SUPER FLUFFY AND SOFT chiffon cupcakes!!!!!!!!!! I’ll be making these again for sure!

Be sure to visit everyone else’s posts!

Bread + Barrow | An Edible Flower Luncheon 
Dunk & Crumble | Strawberry Lilac Pavlovas
A Little Saffron | Raspberry Rose Fizz

rose hokkaido cupcake | le jus d

RECIPE: Rose Hokkaido Cupcake with Pistachio-Infused Whipped Cream
*Make pistachio cream the night before

Pistachio-infused cream
4 tbsp pistachio – ground with mortar and pestle or food processor
1 cup heavy cream
2.5 tbsp sugar

1| Bring heavy cream to just under a boil. Turn off heat and add in pistachios. Steep for 30-45 min. Let cream come to room temperature, then chill overnight.
2| Strain cream and then whip on high speed, with sugar, until soft peaks form.

Rose Hokkaido Cupcakes
4 egg yolks
20g sugar
pinch salt
32g canola oil
32g whole milk
42g cake flour, sifted
20g rosewater (or, 1 tbsp)
1 tsp finely chopped fresh rose petals
1/4 tsp baking powder

4 egg whites
45g sugar
1/4 tsp lemon juice (optional)

crushed pistachios, rose petals for decoration

1| Preheat oven to 350F.
2| Sift cake flour with baking powder, chopped rose petals, and salt. Set aside.
3| Whisk egg yolks with 20g sugar until pale and thick. Add in oil, milk, rosewater until well incorporated. Add in sifted cake flour mix and fold until just combined.
4| Beat egg whites until foamy. Gradually add in remaining sugar and lemon juice until soft peaks form.
5| Add 1/3 of egg white mixture to the yolk mixture and fold, taking care not to over-mix.
6| Add in remaining egg white mixture and fold until just combined. Don’t over-mix!
7| Line cupcake pan with tall baking cups, or hard stand-alone paper cups on a baking tray.
8| Fill cups to about 3/4 full.
9| Bake for 20-23 minutes, or until a toothpick inserted comes out clean. Let cool completely to room temperature.
10| Pipe whipped cream right into the middle of the cupcake. It should inflate. If desired, leave some cream remaining in the middle. Top with crushed pistachios and rose petals. Alternatively, you can sprinkle powdered sugar on top to cover the wrinkles!

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  • Welcome home! I’ve never been to NZ but so many people say that it’s one of the most amazing places in the world; it sounds like had an incredible trip. And these cupcakes sound just wonderful; I love the combination of the nutty pistachios with the delicate rose cupcakes. Lovely!ReplyCancel

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  • Love the photos! This looks good:) ReplyCancel

  • First: These are such a dream, Betty!!! I want to eat them for breakfast, lunch, and dinner. Gorgeous. Second: After the orange blossom pistachio milk I made last week, I am here to tell you that I, too, am OBSESSED. Wowzadoodle. So good. And finally: SWIMMING WITH DOLPHINS. One of the most powerful experiences I’ve ever had in my life. I could barely move for about an hour afterward—their sonar was just so powerfully ringing through my body. Would love to hear more about your experience!!ReplyCancel

  • So, I’m thinking TEA PARTY!? We pretty much have to. Also, THEY’RE SOOO FLUFFY. I want more honeymoon details too, please!!ReplyCancel

  • Welcome back!!! Loved following your honeymoon adventures on Instagram and I can’t wait to hear more about it! These cupcakes are gorgeous! RSVP-ing to the event as we speak (: I am so looking forward it!ReplyCancel

  • frolicchocolate

    well these are TOTALLY dreamy!!! pistachio rose! i want. i need. everything about this post is infinite hearts-in-eyes worthy. wish i could come to that food styling and photography event!ReplyCancel

  • These pictures are so beautiful Betty! Always love reading (and drooling… over) your posts!ReplyCancel

  • Ah! Love it – as usual! Totally gorgeous and they look so so yummy! Maybe bring me one tomorrow… xxReplyCancel

  • Boston sounds lovely right about now! Wish I could come… Although, I don’t know if I have the palate for flowers. It tastes somewhat soapy to me! I guess I’m to unrefined for the finer things in life :P. Can’t wait to see your honeymoon pics here! and the cupcakes sound so fluffy hmM!ReplyCancel

  • These are gorgeous – with and without the rose petals. I’m kind of in love with the idea of pistachio whipped cream….with rose petals…and cream filled cupcakes. Basically I need these. :)ReplyCancel

  • Betty these are beautiful, I love making filled cupcakes and have always used a denser batter because its easier to cut into and holds its shape. Never thought how a light, collapsing batter is practically made for being filled and propped up with cream or custard! This seems like it would absolutely just melt in your mouth :)ReplyCancel

  • These dark moody scenes, those creamy, fluffy cakes – LOVE everything about this post! So much talent! So happy to find your blog through this lovely edible flower potluck!ReplyCancel

  • These look so gorgeously fluffy, can’t wait to try something like this soon :) Visiting New Zealand was one of the best experienes of my life, what an amazing honeymoon destination!ReplyCancel

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  • These look amazing. I’m certainly making these. I know people use dried roses as decorations, but if I bought a rose from the florist and ate the petals, I’d be okay? I love pistachios and this cream looks amazing. What beautiful shots too. I love everything about this post. Welcome back. I hope you enjoyed everything about your honeymoon!ReplyCancel

  • Tessa | Salted Plains

    Oh my goodness, such a gorgeous post! Your photos are stunning. The pistachio whipped cream sounds absolutely delicious and your trip sounds magical. New Zealand is on my list!ReplyCancel

  • Oh my goodness, so yummy and beautiful!

    xo, Regina

  • Oh all you blogging ladies. You inspire me beyond belief. I want to know you in real life. I swear I’d be a much better, happier person for it. Also, can I come over?! These cupcakes are perfection.
    Will you do a photo essay of your trip to NZ? I’d love to see! My husband and I were also talking about going there someday but I’m not sure when that will be since we have so much to see in the US! I just moved here so it’s still “exotic” for me. Hehe.
    Hope you’re having a good weekend!ReplyCancel

  • DisplacedHousewife

    LOVE. These look like little blond (fancy) ding dongs. Love anything creme-filled. xxReplyCancel

  • I have no words!! I swear, your photos mesmerize me every time… I think I’m going to have to ask my boyfriend for these cupcakes rather than flowers for Valentine’s Day!
    p.s. New Zealand sounds like a wonderful honeymoon! Where exactly is this magical glow worm cave and amazing dolphin adventure?? I’m going to need to add that to future places to travel to~ReplyCancel

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  • I have YET to tell you this, but the photos in this post (and all your photos for that matter) inspire me! I’m just so in awe of the beauty you create. Your honeymoon sounded like the most magical time – pitch black caves illuminated by glowworms?? That’s movie magic there.ReplyCancel

  • Sweet looking little cakes! Happy feasting.ReplyCancel

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