Recipes ideas for Vegetables

Asparagus Haloumi And Zucchini Salad | Barley And Honey Roast Pumpkin Salad | Beetroot And Chickpea Salad | Beetroot, Chickpea Sticky Balsamic Salad | Brown Rice Roast Pumpkin And Seed Salad | Carrots With Mint Couscous | Chargrilled Zucchini And Ricotta Pizza | Macaroni And Vegetable Frittatas | Mushroom And Walnut Patties | Parsnip And Gruyere Crumble | Persian Green Rice With Broad Beans (Sabzi Polo) | Quinoa Salad With Asparagus And Feta | Spiced Indian Rice | Vegan Antipasti | Vegetarian Chili | Vegetarian Lasagna | Vietnamese Noodle Salad |

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

For assembly

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

1tsp rosewater

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

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