Preparation
Step 1
Preheat the oven to 170C and line 20 muffin holes with cupcake cases.
Step 2
In a large bowl, beat together the butter and sugar really well until completely combined and fluffy. One by one, beat in the eggs until fully incorporated. Stir in the milk, vanilla and rosewater. Use a spatula to slowly fold the flour mixture in to the butter mixture, folding together until light and airy.
Step 3
Divide among the cupcake cases then bake for 20-25 minutes, or until a skewer inserted in the centre comes out clean. Transfer to a wire rack and leave to cool completely.
Step 4
Meanwhile, make the cheese frosting. Beat the cream cheese until smooth then stir in the rosewater. Slowly mix in the icing sugar until the frosting is creamy and glossy.
Step 5
For the pastry garnish, increase the oven temperature to 180C. Lay one sheet of pastry on an oiled baking tray and drizzle with ½ tsp of the sweet syrup and a scattering of pistachios. Repeat with the remaining sheets and syrup, finishing with a layer of syrup and pistachios. Bake for 10 minutes until golden, then break in to shards.
Step 6
For the sauce, put the pistachio paste, condensed milk and whole milk in a microwaveable jar. Heat for 30 seconds then mix really well with a spoon until you have a green sauce with a pourable consistency.
