These cupcakes are pretty, my picture doesn’t do them justice. Bob called this cupcake, “unique” because the cake tastes like roses from the extract (so yes, it sorta tastes like a grandma or something. I use rosewater witch hazel and yes it tastes just like THAT) but the pistachios in the batter are salty and distracting from the rose. It’s definitely interesting, maybe next time I will use just a hair less rosewater since Maeve didn’t like really like it, and Brinn only wanted the frosting.
Vegan Pistachio Rosewater Cardamom Cake
1/2 cup vanilla soy yogurt
2/3 cup soy milk
1/3 cup canola oil
3/4 cup plus 2 tablespoons granulated sugar
1 to 2 tablespoons rosewater
1 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Generous pinch of cardamom
1/3 cup finely chopped pistachios, lightly toasted if desired
1/2 cup more of finely chopped pistachios, for decoration, if desired
-Preheat oven to 350 F. Lightly grease two 6-inch cake pans.
-In a large mixing bowl, whisk together yogurt, soy milk, oil, sugar, and rosewater. Sift in flour, cornstarch, baking soda, baking powder, cardamom and salt. Mix until relatively smooth. Fold in pistachios. Fill cake pans about half way, until both are even. Bake 25-28 minutes (time varies). Transfer to a cooling rack and let cool completely before inverting and frosting.
Buttercream Rosewater Frosting
1/4 cup nonhydrogenated shortening
1/4 cup nonhydrogenated margarine
1 3/4 cup confectioners’ sugar, sifted if clumpy
1 teaspoon vanilla extract
2 to 3 tablespoons soy creamer or milk
1 to 2 teaspoons rosewater
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla, soy milk, and rosewater, beat for another 5 to 7 minutes until fluffy.
The cakes fell in the middle after they cooled, so we filled them with the sugary frosting. :)