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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.
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Servings 12 cupcakes

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.

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