Pistachio Rosewater Cupcakes

dessert, Vegan

So I’ve noticed that people seem to really like cupcakes.

Oh sure you all also enjoy posts about things like easy dinners, or unusual dips and spreads, but it’s the cupcakes that really seem to draw a crowd. So for my 70th post (hurray!)  here on Ari Cooks, I am sharing this recipe for Pistachio Rosewater Cupcakes, which comes from my favorite vegan punk rockers, Isa Chandra Moskowtiz and Terry Hope Romero.

What I really love about these little treats, is the way they combine the lovely, flowery, flavors of Persia with something as cute, cool and right-now as cupcakes. Like a bedouin camel herder, gabbing on his cell phone, these really speak to a less-referred to brand of fusion cuisine: that which not only crosses borders, but time periods as well.

Okay, sorry to get carried away, I know they’re just cupcakes. But look how pretty they are.


Pistachio Rosewater Cupcakes, [slightly adapted] from Vegan Cupcakes Take Over the World, by Isa Chandra Moskowitz and Terry Hope Romero

What I have changed here is the type of flour used (I always prefer to use whole wheat pastry over all-purpose) and the rosewater measurements. A lot of you may not be familiar with the taste of rosewater and a little goes a LONG way, so even though I have lessened the amounts the recipe called for, you may still find that these taste a little on the “perfumey” side. Use scant measurements and see what you think. You can always add more next time. Rosewater is available at middle eastern and indian markets as well your local Whole Foods.

1/2 cup vanilla soy yogurt

2/3 cup soymilk

1/3 cup canola oil

1/2 cup plus 2 Tb sugar

1 Tb rosewater (you can use 1 1/2 Tbs if you like, but be warned, it will be quite distinct)

1/2 cup whole wheat pastry flour

1/2 cup plus 2 Tb AP flour

2 Tb cornstarch

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

generous pinch cardamom

1/3 chopped pistachios, lightly toasted

Make Cupcakes

Preheat oven to 350.  Line muffin pan with 12 liners.  In a large bowl, whisk yogurt, milk, oil, sugar and rosewater.  Sift in flour, cornstarch, baking soda, baking powder, cardamom and salt.  Fill liners 3/4 full.  Bake 22 minutes.  Transfer to wire rack and let cool before glazing.

Rosewater Glaze

1 1/4- 1 1/2  cups powdered sugar

1 Tb margarine

2-3 tsp soymilk

1/4 tsp rosewater

Pink sprinkles (optional)

Cream half the sugar and margarine until crumbly.  Add in soymilk and rosewater, and beat in remaining sugar with handheld mixer.  Adjust consistency if needed by adding more confectioners’ sugar/liquid. Decorate with sprinkles or other embellishments.

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