3 years ago
danidee
in English · 14,057 Views
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Vegan Pistachio & Rosewater Cupcakes
So this is a little bit of a fusion of both of my recipe collections, a vegan recipe using two extremely popular Middle Eastern flavors, rosewater and pistachio. I've made this a few times with my older sister when we wanted to bring a fun alternative to the usual Middle Eastern fare to our family dessert spread. And to good reviews, too! If you're a fan of rose flavoring, try this one out. It definitely takes cupcakes to a new level. ----------------------------------------------------------------- Vegan Pistachio & Rose Cupcakes 1/2 cup vanilla soy yogurt 2/3 cup soy milk, plain 1/3 cup canola oil 3/4 cup plus two tbsps. granulated sugar 2 tbsps. rose water 1 cup plus 2 tbsps. flour 2 tbsps. cornstarch 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/3 cup finely chopped pistachios, plus some whole ones for garnish 1. Preheat oven to 350 degrees F. Line a muffin tin with 12 cupcake liners. 2. In a large mixing bowl, whisk together yogurt, soy milk, oil, sugar and rosewater. 3. In a medium bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt. Add pistachios and stir to mix. 4. Add dry ingredients to wet ingredients and mix just until combined. 5. Fill the liners three-quarters of the way. Bake about 18 minutes or until done. Let cool before frosting. To make Frosting: 1 cup vegan butter 2 cups confectioners’ sugar, sifted 1 1/2 tsps. vanilla extract 1 tbsp. rose water Soymilk, plain, if needed Pink food coloring, optional 1. Using an electric or standing mixer, beat the butter until light and fluffy. Add the sugar and beat on medium high for a few more minutes, till well blended. 2. Add the vanilla and rose water and beat for another minute. You can also beat in a bit of soy milk to thin if needed. Add a bit of pink food coloring, if you like to tint the frosting. 3. After cupcakes are cooled, frost as desired and garnish with pistachio nuts, or as desired.
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