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)
- ⅔ cup Soy milk Rice Milk or
- ⅓ cup Canola Oil
- ¾ cup Sugar - plus 2tbsp
- 1 - 2 tbsps Rosewater
- 1 tsp Vanilla extract (optional)
- ⅓ 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)
Instructions
- Preheat oven to 350°F. Line muffin pan with 12 cupcake liners.
- In a large mixing bowl, whisk together yogurt, soy milk, oil, sugar, vanilla extract (if using) and rosewater.
- Sift the flour, cornstarch, baking soda, baking powder, cardamom and salt. Mix until smooth, few small lumps are fine.
- Fold in chopped pistachios.
- Fill liners ¾s of the way. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Transfer to a cooling rack and let cool completely before frosting.
- With a fork, cream together half of the confectioners sugar and butter/ margarine till mixture resembles fine crumbs.
- 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.
Notes
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