For my BFF Amy’s birthday, she dropped a hint a few months ago that she was dying to try these pistachio rosewater vegan cupcakes from the great book Vegan Cupcakes Take Over The World. My hubby was a vegan for four years… until he met meeeee, of course! He always tells this story of how when we first started dating, he came out to a family birthday event and I forced him to eat cake because I said it would be rude not to eat it!! I was the rudie! Sorry honey!! I have a better understanding of people’s personal food choices now! Haha…
No worries now, because now my hubby eats cheese like there’s no tomorrow. Haha. And even fish. Tough to be married into my family without being lured into Chinese We Eat Everything Land!!
Okay back to these cute cupcakes! It was my first time using rosewater. Hoooo boy that is STRONG stuff! The recipe called for 1-2 TABLESPOONS of the stuff for 1 dozen cupcakes. Since I was making 1 dozen cupcakes and a small cake, I was like… OKEY DOKEY I’ll just plop in 4 tablespoons. WOW! For those who love the taste of flowers in their food, (I think a sophisticated or complex palette!) go with lots of rosewater. Thankfully at Amy’s party the crowd loved the cupcakes. I thought my rosewater addition may have overpowered the smokey toasted pistachio and fragrant cardamom. Next time I will double the cardamom, and halve the rosewater! And maybe even add a little honey somehow to finish it.
I must say, the texture and fluffiness of this vegan recipe was totally tops. Would definitely make these again, and am excited to try other recipes from this book!
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