Yazdi Cupcakes
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Yazdi Cupcakes
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A recipe for Yazdi Cupcakes! Named after the city of Yazd, these light cupcakes/muffins have a hint of sweetness paired with an amazing combination of rose water and cardamom.
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Ingredients
Batter:
- 1/2 cup oil or ghee
- 3/4 cup granulated sugar 150 grams
- 1/4 cup rose water
- 1/2 teaspoon vanilla extract
- 2 tablespoons honey 30 milliliters
- 3 egg room temperature, large
- 1/2 cup PLAIN yogurt whole
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt fine sea salt
- 1 tablespoon ground cardamom
- 2 cups all-purpose flour unbleached
Decoration:
- 1/4 cup pistachios ground
Instructions
- Place the oven rack in the center and preheat oven to 400˚F (200˚C). Line 2 muffin pans (capable of holding 12 muffins each) with paper cups.
To make the batter:
- In the mixing bowl of a electric mixer, blend the oil, sugar, rose water, vanilla, and honey. While mixer is running, add the eggs one by one. Add the yogurt and continue to blend until creamy.
- On a piece of parchment paper, sift together the baking soda, baking powder, salt, cardamom, and the flour, and gradually add it to the egg mixture. Blend- do not over-mix.
- Pour the batter into lined molds, leaving 1/4 inch (6 millimeters) on top. Decorate each cupcake with some ground pistachios.
- Bake for 10 to 15 minutes or until golden brown and a tester comes out clean.
- Remove the pan from the oven and allow to cool on a cooling rack. Remove the cupcakes from the pan and allow to cool completely before serving. Store in airtight glass containers. Nush-e joon!
Notes
- Optional: add 1/4 teaspoon ground saffron to the rose water before mixing into the batter.
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