Pistachio Rosewater Cupcakes with Rosewater Glaze

Ideally, these would have involved pink food coloring, and perhaps a sprinkling of chopped pistachio on top. Why? Because, especially when it comes to sweets, people can sometimes only taste what they see. If it's not pink, they might not taste the rosewater. So if you don't have pink food coloring on hand, either, just make sure to mention the flavor combo to your friends often as they scarf these delicious cupcakes.



Another winner from Isa and Terry's classic Vegan Cupcakes Take Over The World, these are vegan and sensational, based on a classic Indian pairing.

Ingredients

1/2 cup vanilla soy yogurt
2/3 cup soy milk
1/3 cup canola or vegetable oil
3/4 cup plus 2 tablespoons sugar
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

Directions

Preheat oven to 350 degrees F. Line a muffin pan with 12 cupcake liners.
In a large mixing bowl, whisk together the yogurt, soy milk, oil, sugar, and rosewater. Sift in flour, cornstarch, baking soda, baking powder, and salt. Mix until large clumps dissapear, then fold in pistachios. Fill liners three-quarters of the way.
Bake 20 to 22 minutes. Transfer to a cooling rack and let cool completely before frosting.

For the glaze, cream 1 1/2 cups powdered sugar with 1 tbs earth balance, then mix in a little rosewater and soymilk (tiny bits at a time so you don't thin it out too much). And a little pink doesn't hurt, either.

These are adorable, and not even snobby omnivores will know they are vegan.