Name: Pistachio Rosewater Cupcakes recipe by Pavani Nandula at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: All purpose Flour - 1 cup + 2 tbsp; Cornstarch - 2 tbsp; Baking Powder - ½tsp; Baking Soda - ½tsp; Salt - ¼tsp; Ground Cardamom - generous pinch; Yogurt or Curd - ½cup; Dairy or non-dairy Milk - 2/3 cup; Oil - 1/3 cup; Sugar - ¾cup + 2 tbsp; Rosewater - 1~2 tbsp; Vanilla extract - 1 tsp; Pistachios - 1/3 cup, finely chopped (lightly toasted, if desired); For the Frosting: Whipping or Heavy Cream - 1 cup; Confectioners Sugar - 3 tbsp (or more if you like a sweeter frosting); Rose syrup - 1~2 tbsp

ABOUT Pistachio Rosewater Cupcakes RECIPE

I love Cupcakes, they are just perfectly portioned and involve minimal clean up. Here's one of my favorite flavored cupcakes with rosewater and pistachios. These vegan cupcakes are from a cookbook and they are so delicately flavored that they are always a big hit.

Ingredients Serving: 12

All purpose Flour - 1 cup + 2 tbsp
Cornstarch - 2 tbsp
Baking Powder - ½tsp
Baking Soda - ½tsp
Salt - ¼tsp
Ground Cardamom - generous pinch
Yogurt or Curd - ½cup
Dairy or non-dairy Milk - 2/3 cup
Oil - 1/3 cup
Sugar - ¾cup + 2 tbsp
Rosewater - 1~2 tbsp
Vanilla extract - 1 tsp
Pistachios - 1/3 cup, finely chopped (lightly toasted, if desired)
For the Frosting: Whipping or Heavy Cream - 1 cup
Confectioners Sugar - 3 tbsp (or more if you like a sweeter frosting)
Rose syrup - 1~2 tbsp

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.
Into the wet ingredients, sift in the flour, cornstarch, baking soda, baking powder, cardamom and salt. Mix until smooth, few small lumps are fine.
Fold in chopped pistachios.
Fill liners 3/4 th 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.
For the whipped cream frosting: Whip cream, sugar and rose syrup until soft peaks form. Frost the completely cooled cupcakes.

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