Yazdi Cupcakes
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.
Servings 12 -15 Cupcakes
Ingredients
Batter:
- 1/2 cup (120 milliliters) oil or ghee
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (60 milliliters) rose water
- 1/2 teaspoon vanilla extract
- 2 tablespoons (30 milliliters) honey
- 3 large eggs room temperature
- 1/2 cup (120 grams) whole plain yogurt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1 tablespoon ground cardamom
- 2 cups (250 grams) unbleached all-purpose flour
Decoration:
- 1/4 cup (20 grams) ground pistachios
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.