Pistachio and Rosewater Cupcakes! GF/V

These are just… incredible. Without a doubt one of the classiest, most amazingly mouthwatering recipes in existence.
Thank you to Isa and Terry for the constant inspiration!!!

My boyfriend says these taste like musk lifesavers, but fancier.

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❤ Serious love.

PISTACHIO AND ROSEWATER CUPCAKES

Preheat oven to 180 degrees celsius and line a 12 tin muffin pan with cupcake liners.

Finely chop 1/3 cup shelled pistachios.

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In a large mixing bowl, whisk together 1/2 cup vanilla soy yoghurt, 2/3 cup soy milk 1/3 cup olive oil, 3/4 cup + 2 tbsp raw sugar and 2 tablespoons rosewater essence.

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Sift in 1 1/2 cups gluten free flour, 2 tbsp cornflour, 1/2 tsp baking powder, 1/2 tsp baking soda and generous pinch cardamom powder. Mix well.

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Fold in chopped pistachios.

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Fill cupcake liners 2/3 to 3/4 of the way full.

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Bake for about 20 minutes, until lightly golden and a toothpick or skewer inserted into the middle comes out clean.
Cool in the pan for about 10 minutes before transferring liners to a wire rack.

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Let cool completely before icing.

ROSEWATER ICING

With a handheld mixer, beat 1 tsp rosewater essence with 3 tbsp soy milk and 1 tbsp nuttlex. Beat in 2 to 3 cups icing sugar, adding more milk if necessary.

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Ice cupcakes and top with extra chopped pistachios if you so desire.

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2 Comments to “Pistachio and Rosewater Cupcakes! GF/V”

  1. I made these for my mother for her birthday and they were just perfect! Moist, fluffy, such a sweet-but-not-over-the-top flavour. Mine turned out white rather than pink but my mum is a nazi with not using food colouring. I used a little more rosewater (because i LOVE the flavour) than the recipe had. We made them in a flash as well – less than an hour easily. Next time (mothers day!) im going to make them for her with chopped almonds and use a little bit of chopped up turkish delight to decorate, a sweet bow tied around, and serve with green tea with jasmine. Fantastic, amazing recipe, sweetest cupcakes ever.

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