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Pistachio Rosewater Cupcakes Yum
Pistachio Rosewater Cupcakes
Course dessert
Cuisine american
Prep Time
20 minutes

Cook Time
30 minutes
Servings
cupcakes
Ingredients
For the Pistachio Cupcakes:
  • 1 cup All purpose Flour plus 2tbsp
  • 2 tbsps Cornstarch
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • pinch Cardamom Ground – generous
  • ½ cup Vanilla Soy Yogurt (I used sour cream, even regular yogurt would work)
  • 2/3 cup Soy milk Rice Milk or
  • 1/3 cup Canola Oil
  • ¾ cup Sugar – plus 2tbsp
  • 1 – 2 tbsps Rosewater
  • 1 tsp Vanilla extract (optional)
  • 1/3 cup Pistachios – finely chopped (lightly toasted, if desired)
Rosewater Glaze:
  • 1¼ – 1½ cups Sugar Confectioners – sifted
  • 1 tbsp Butter Margarine /
  • ½ tsp Rosewater
  • 1 tsp Rose syrup
  • 2 – 3 tsps Soy milk Milk / (optional)
Course dessert
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cupcakes
Ingredients
For the Pistachio Cupcakes:
  • 1 cup All purpose Flour plus 2tbsp
  • 2 tbsps Cornstarch
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • pinch Cardamom Ground – generous
  • ½ cup Vanilla Soy Yogurt (I used sour cream, even regular yogurt would work)
  • 2/3 cup Soy milk Rice Milk or
  • 1/3 cup Canola Oil
  • ¾ cup Sugar – plus 2tbsp
  • 1 – 2 tbsps Rosewater
  • 1 tsp Vanilla extract (optional)
  • 1/3 cup Pistachios – finely chopped (lightly toasted, if desired)
Rosewater Glaze:
  • 1¼ – 1½ cups Sugar Confectioners – sifted
  • 1 tbsp Butter Margarine /
  • ½ tsp Rosewater
  • 1 tsp Rose syrup
  • 2 – 3 tsps Soy milk Milk / (optional)
Pistachio Rosewater Cupcakes
Instructions
  1. Preheat oven to 350°F. Line muffin pan with 12 cupcake liners.
  2. In a large mixing bowl, whisk together yogurt, soy milk, oil, sugar, vanilla extract (if using) and rosewater.
  3. Sift the flour, cornstarch, baking soda, baking powder, cardamom and salt. Mix until smooth, few small lumps are fine.
  4. Fold in chopped pistachios.
  5. Fill liners 3/4s of the way. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
  6. Transfer to a cooling rack and let cool completely before frosting.
  7. With a fork, cream together half of the confectioners sugar and butter/ margarine till mixture resembles fine crumbs.
  8. Add in soymilk/ milk, rose water and rose syrup and beat in the remaining confectioner’s sugar. Mixture should have the consistency of a thick batter with a satiny sheen. Adjust consistency by adding soymilk or confectioner’s sugar.
Recipe Notes

This is my this week’s entry to Valli’s ‘Cooking from the Cookbook Challenge‘.

Update December 2013: Sending these cupcakes over to Valli’s Cake Mela.

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