A delicious cupcake recipe that vegan and non-vegans will enjoy! Very sweet and yummy with a middle-eastern flare. The cardamom and rosewater are what really make these cupcakes taste so unique!
Ingredients:
- 1/2 cup vanilla soy yogurt
- 2/3 cup soy milk
- 1/3 cup canola oil
- 3/4 cup plus 2 tbsp granulated sugar
- 1.5 tbsp rosewater
- 1 cup plus 2 tbsp all purpose flour
- 2 tbsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- A large pinch cardamom
- 1/3 cups chopped pistachios
- 1 1/4- 1 1/2 cups powdered sugar
- 1 Tb coconut oil
- 2 to tsp soy milk
- 1/2 tsp rosewater
Directions:
- Preheat oven to 350 degrees.
- Line muffin pan with 12 cupcake liners.
- In a large bowl, whisk yogurt, milk, canola oil, sugar and rosewater.
- Sift in flour, cornstarch, baking soda, baking powder, cardamom and salt.
- Fill the liners until they’re about three-fourths of the way full.
- Bake for 22 minutes, then transfer to a wire rack to cool.
- Spread the frosting (see recipe below) evenly on top of each cupcake and sprinkle the chopped pistachios on top.
Rosewater Frosting:
- 1.5 cups powdered sugar
- 1 Tb coconut oil
- 2-3 tsp soy milk
- 1/2 tsp rosewater
- Mix half of the powdered sugar with the coconut oil until it becomes crumbly.
- Add in soy milk and rosewater while whisking in remaining sugar. You can add a little more soy milk if needed to smooth the consistency.