Monday, April 19, 2010

Rosewater Pistachio Cupcakes

on a plate

If I had to make a list of my all-time favorite cupcakes, these might end up at the top.  I have made these countless times and they always get rave reviews.  There is something about the synergy of rosewater and pistachio that make these both special and scrumptious.  It's a slightly adjusted recipe from my Vegan Cupcakes Take Over the World cookbook.  They have a yogurt and oil base instead of eggs, leaving them delicately moist.  It is my most requested recipe.


rosewater pistachio cupcakes

Rosewater Pistachio Cupcakes - Makes one dozen - Adapted from Vegan Cupcakes...
  • 1/2 cup vanilla yogurt
  • 2/3 cup milk
  • 1/3 cup canola oil
  • 3/4 plus 2 Tb sugar
  • 2 Tb rosewater
  • 1 cup plus 2 Tb all-purpose flour
  • 2 Tb cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Generous pinch of ground cardamom
  • 1/3 cup of chopped pistachios
  1. Preheat oven to 350 F.  Line cupcake pan with paper liners.  
  2. In a large bowl, mix together the yogurt, milk, oil, sugar, and rosewater until completely combined.
  3. In a small bowl, add the flour, cornstarch, baking soda, baking powder, salt and cardamom.  Use a whisk to mix the ingredients together.
  4. Slowly add the dry ingredients to the wet ingredients until completely mixed on low-medium speed with an electric mixer.
  5. Use a wooden spoon to stir in the pistachios.
  6. Fill the cupcake liners 2/3 full with batter and bake for approximately 18-22 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.  The tops may turn golden yellow like in the above picture.  
Now for the frosting.  The cupcake book actually uses a rosewater glaze.  This time around I made it into a frosting, which I liked better.  The glaze makes a bit of a mess and it just too sweet.  

IMG_4952

Rosewater Frosting - Enough to lightly cover 12 cupcakes
  • 4 Tb butter (1/2 stick)
  • 2-3 cups confectioner's sugar
  • 3 Tb milk
  • 1/2 teaspoon rosewater
  1. Cream the butter with an electric mixer on medium-high speed until pale and fluffy.
  2. Add the milk, rosewater, and 1 cup of confectioner's sugar.  Mix until combined with the electric mixer.
  3. Add the rest of the confectioner's sugar 1/2 cup at a time until you get a spreadable consistency (or one that you are happy with.
closeup

I like using pink sprinkles and leftover chopped up pistachios to cover the cupcakes.  Most people love the unusual flavor of this dessert.  People have said that they taste like an Indian dessert to that they are very gourmet.  Oh, and I found my rosewater at a local food co-op.  You can also find it in a middle eastern grocer.  Just make sure that it is natural rosewater and not made with perfume!

above


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