Rosewater Pistachio Cupcakes
Makes 22 Cupcakes
1/2 cup plain yogurt
2/3 cup milk
1/3 cup canola oil
¾ cup plus 2 tablespoons granulated sugar
1 to 2 tablespoons rosewater
1 cup plus 2 tablespoon all-purpose flour
2 tablespoon cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Generous pinch of cardamom
1/3 cup finely chopped pistachios/ lightly toasted if desired
1 tablespoon pink sugar
¼ cup chopped pistachios
Preheat oven to 180c. Line muffin pans with 12 cupcake liners
In a large mixing bowl, whisk together yogurt, milk, oil, sugar and rosewater.
Sift in flour, cornstarch, baking soda, baking powder, cardamom and salt.
Fold in pistachios
Fill liners three quarters of the way. Bake 20-22 minutes.
Transfer to a cooling rack and let cool completely before frosting
Rosewater Buttercream Frosting
1 cup butter
4 cups icing sugar
2 tablespoon milk
a drop of soft pink food colouring (optional)
Beat butter until smooth. Add icing sugar gradually for about 3 minutes. Add rosewater and milk. Beat for another 5 to 7 minutes until fluffy.
Assembling the cupcakes
Let the cupcakes cool
Place frosting in a piping bag with a big tip. Pipe swirls into each cupcake
Sprinkle with pink sugar and pistachios