Eggless Dairy Free Rose Water and Pistachio Cupcakes
These SIMPLE VEGAN ROSE WATER PISTACHIO CUPCAKES are super moist, loaded with crunchy pistachio and rose flavor.
Ingredients
- 3/4 cup (150 g) Superfine (Granulated) Sugar
- 1 cup (240 ml) Water, room temperature
- 2 tbsp (30 ml) Rose water
- 1/3 cup (80 ml) Vegetable Oil
- 1 ¾ cup (245 g) All-Purpose Flour
- 1 tbsp (12 g) Baking Powder
- 1/2 cup (65 g) Pistachio, crushed
Instructions
- Preheat oven to 350oF (180oC).Line a standard 12 cups cupcake pan with paper liners. Set aside.
- To a bowl, add sugar, water, rose water and oil. Whisk until sugar is completely dissolved.
- Sift in flour and baking powder.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Add crushed pistachio. Mix until just combined.
- Spoon batter into cupcake liner until 2/3 full.
- Bake in preheated oven to 350oF (180oC), rack middle position, 18-20 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.
