Rosewater doesn't particularly intimidate me. It's an auxiliary flavoring ingredient in a lot of Greek cooking (namely, baklava), and growing up near 
a Greek neighborhood, you got a lot of it in odd places. For example--rice pudding with rosewater? Killer. Seriously. Absolutely amazing stuff (although I think that incarnation is more of an Egyptian thing). When I saw these cupcakes, I knew I wanted to make them for myself but I was rather anxious about the reception from other tasters. I whipped up a half batch on a Sunday afternoon and then contemplated who to spring them on. The logical choice was graduate students, which I did. Little did I know that these weren't merely rosewater-pistachio cupcakes, but they were in fact magic cupcakes. To my surprise, they were well received. Incredibly well received in fact. I warned tasters ahead of time that they contained rosewater as a flavoring, and that some people might think it tastes like perfume. They couldn't get enough of them; I got no complaints, puckered faces or the dreaded "oh how...interesting." One friend loudly lament the fact that he missed his opportunity to taste one, and then proclaimed me a goddess.
I then brought them to a local organization where I volunteer as a researcher. The next day, they solemnly called me back and declared me the official baker for the Institute. These cupcakes are just that good.
These are also sinfully easy. I'd almost call them "plop" cupcakes because you can basically plop everything together in a bowl and have fantastic results.
Adapted from Vegan Cupcakes Take Over the World
Note: I didn't have any issue making these with the cup to ounce conversion as a half-dozen; however, my dozen turned out a little flat, but still deelicious.
Mix together yogurt, milk, oil, sugar and rosewater in a large bowl.
Sift together flour, corn starch, baking powder, baking soda and salt. Slowly whisk into the wet ingredients. Fold in pistachios.
Drop into cupcake liners and bake for 18-23 minutes at 350. Avoid licking the bowl.
I did a test run of two cupcakes before I baked the entire thing (after my honey-sesame related fiasco, wherein my batter attempted to overtake my oven). 2 ounces of batter worked best for me, but I would suggest beginning at 1.5.
These guys didn't pop up much in the oven and retained pretty flat tops. However, that just makes an apt platform for more pistachios.
a Greek neighborhood, you got a lot of it in odd places. For example--rice pudding with rosewater? Killer. Seriously. Absolutely amazing stuff (although I think that incarnation is more of an Egyptian thing). When I saw these cupcakes, I knew I wanted to make them for myself but I was rather anxious about the reception from other tasters. I whipped up a half batch on a Sunday afternoon and then contemplated who to spring them on. The logical choice was graduate students, which I did. Little did I know that these weren't merely rosewater-pistachio cupcakes, but they were in fact magic cupcakes. To my surprise, they were well received. Incredibly well received in fact. I warned tasters ahead of time that they contained rosewater as a flavoring, and that some people might think it tastes like perfume. They couldn't get enough of them; I got no complaints, puckered faces or the dreaded "oh how...interesting." One friend loudly lament the fact that he missed his opportunity to taste one, and then proclaimed me a goddess.I then brought them to a local organization where I volunteer as a researcher. The next day, they solemnly called me back and declared me the official baker for the Institute. These cupcakes are just that good.
These are also sinfully easy. I'd almost call them "plop" cupcakes because you can basically plop everything together in a bowl and have fantastic results.
Adapted from Vegan Cupcakes Take Over the World
| Ingredient | 3 Cupcakes | 6 Cupcakes | 12 Cupcakes | 24 Cupcakes |
| Vanilla Yogurt | 2 oz | 3 oz | 6 oz (1/2 cup) | 8 oz |
| Milk | 1 1/3 oz | 2 2/3 oz | 5 1/3 oz (2/3 cup) | 10 2/3 oz |
| Canola Oil | 2/3 oz | 1 1/3 oz | 2 2/3 oz (1/3 cup) | 5 1/3 oz |
| Sugar | 1.75 oz | 3.5 oz | 7 oz (3/4 cup + 2 T) | 14 oz |
| Rosewater | 2/3 TBSP | 1 1/4 TBSP | 1 1/2 TBSP | 3 TBSP |
| AP Flour | 1 1/8 oz + 1/2 T | 2.25oz + 1 T | 4.5oz + 2T (1 Cup +2 T) | 9 oz + 4 T |
| Corn Starch | 1/2 TBSP | 1 TBSP | 2 TBSP | 4 TBSP |
| Baking Powder | 1/8 tsp | 1/4 tsp | 1/2 tsp | 1 tsp |
| Baking soda | 1/8 tsp | 1/4 tsp | 1/2 tsp | 1 tsp |
| Salt | Pinch | 1/8 tsp | 1/4 tsp | 1/2 tsp |
| Pistachios, chopped | 2/3 oz | 1 1/3 oz | 2 2/3 oz (1/3 cup) | 5 1/3 oz |
Mix together yogurt, milk, oil, sugar and rosewater in a large bowl.
Sift together flour, corn starch, baking powder, baking soda and salt. Slowly whisk into the wet ingredients. Fold in pistachios.
Drop into cupcake liners and bake for 18-23 minutes at 350. Avoid licking the bowl.
I did a test run of two cupcakes before I baked the entire thing (after my honey-sesame related fiasco, wherein my batter attempted to overtake my oven). 2 ounces of batter worked best for me, but I would suggest beginning at 1.5.
These guys didn't pop up much in the oven and retained pretty flat tops. However, that just makes an apt platform for more pistachios.
My wee-small taste-test muffin was up in the top corner. mmm.
Rosewater is a strong flavor; it does smell like perfume, but I like its taste nonetheless. However, I think piling on a ton of rosewater frosting would do a disservice to these beauties, so I opted for a thin layer.
I think the best part is the pistachios on top. I was going to try for something elegant and centered but they, homestyle frosting. That's not how Mom would do it; she would dunk these guys. So I followed suit.
mmm, perfection. My new favorite flavor combination.
Rosewater frosting
1 T butter
1.5-2 cups powdered sugar
1.5 T rosewater
Milk to thin.
Cream the butter, add the sugar, make it smooth with milk and rosewater.
Rosewater is a strong flavor; it does smell like perfume, but I like its taste nonetheless. However, I think piling on a ton of rosewater frosting would do a disservice to these beauties, so I opted for a thin layer.
I think the best part is the pistachios on top. I was going to try for something elegant and centered but they, homestyle frosting. That's not how Mom would do it; she would dunk these guys. So I followed suit.
mmm, perfection. My new favorite flavor combination.
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