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.
❤ 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.
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.
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.
Fold in chopped pistachios.
Fill cupcake liners 2/3 to 3/4 of the way full.
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.
Let cool completely before 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.
Ice cupcakes and top with extra chopped pistachios if you so desire.