Recipe Time!
So Hibah asked me last weekend for my pistachio rosewater cupcake recipe. I figured I'd share it because it is made of awesome. It's from Vegan Cupcakes Take Over the World, but you can easily make them non-vegan if vegan things scare you for some unknown reason, never mind that vegan cakes are no new invention and were often made during the Great Depression to help save money because they did not require dairy. Also, butter has a strong flavor which dampens other flavors, and so for something with a slightly floral, nutty taste, I actually think at least doing the yogurt method, even if you don't use soy yogurt, is preferable. :) On the same note, do not use wheat flour for this recipe. I know that it sometimes doesn't make a difference, but they will become muffins if you do. Trust me.
Pistachio Rosewater Cupcakes
by Isa Chandra Moskowitz and Terry Romano with practical edits by yours truly
Cake
1/2 cup yogurt or soy yogurt (vanilla flavored if you have it, otherwise plain will do)
2/3 milk or soy milk
1/3 cup canola oil
3/4 cup + 2 tbs sugar
1 to 2 tbs rosewater
1 cup + 2 tbs white flour
2 tbs cornstarch (I left this out last time I made it, and no harm came to my cupcakes)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
generous pinch cardamom
1/3 cup chopped pistachios
Rosewater Glaze
1 1/4 to 1 1/2 cups powdered sugar
1 tbs margarine or butter
2 to 3 tsp milk or soy milk
1/2 tsp rosewater
I also recommend adding a tiny drop of red food coloring to make the frosting a pale pink
(Alternatively, make your favorite plain frosting and use rosewater instead of vanilla to flavor it ;) )
Method:
-Preheat oven to 350ºF
-Whisk together yogurt, milk, oil, sugar, and rosewater
-sift in dry ingredients
-mix until relatively smooth (but be careful not to over mix!) and then fold in the pistachios
-Bake for 20 to 22 minutes
-While they're in the oven, throw your frosting ingredients into a mixer or blender and blend until creamy and delicious. Adjust proportions until you have the best frosting ever.
-Once the cupcakes have cooled completely (I know, I know, you're impatient, but I promise you that your cupcakes won't look pretty if you frost them warm.), frost them up and sprinkle with chopped pistachios to make them look extra snazzy.
Also, please go out and buy Isa's book (or, actually, any of them. Although I love the Veganomicon, I think Vegan With a Vengeance is still my favorite. Then again, I haven't read Vegan Brunch yet.). Even though I'm not vegan, I have found her recipes to be consistently delicious, and many of them have become staples around here.
Pistachio Rosewater Cupcakes
by Isa Chandra Moskowitz and Terry Romano with practical edits by yours truly
Cake
1/2 cup yogurt or soy yogurt (vanilla flavored if you have it, otherwise plain will do)
2/3 milk or soy milk
1/3 cup canola oil
3/4 cup + 2 tbs sugar
1 to 2 tbs rosewater
1 cup + 2 tbs white flour
2 tbs cornstarch (I left this out last time I made it, and no harm came to my cupcakes)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
generous pinch cardamom
1/3 cup chopped pistachios
Rosewater Glaze
1 1/4 to 1 1/2 cups powdered sugar
1 tbs margarine or butter
2 to 3 tsp milk or soy milk
1/2 tsp rosewater
I also recommend adding a tiny drop of red food coloring to make the frosting a pale pink
(Alternatively, make your favorite plain frosting and use rosewater instead of vanilla to flavor it ;) )
Method:
-Preheat oven to 350ºF
-Whisk together yogurt, milk, oil, sugar, and rosewater
-sift in dry ingredients
-mix until relatively smooth (but be careful not to over mix!) and then fold in the pistachios
-Bake for 20 to 22 minutes
-While they're in the oven, throw your frosting ingredients into a mixer or blender and blend until creamy and delicious. Adjust proportions until you have the best frosting ever.
-Once the cupcakes have cooled completely (I know, I know, you're impatient, but I promise you that your cupcakes won't look pretty if you frost them warm.), frost them up and sprinkle with chopped pistachios to make them look extra snazzy.
Also, please go out and buy Isa's book (or, actually, any of them. Although I love the Veganomicon, I think Vegan With a Vengeance is still my favorite. Then again, I haven't read Vegan Brunch yet.). Even though I'm not vegan, I have found her recipes to be consistently delicious, and many of them have become staples around here.