for the cupcakes:
1/2 cup vanilla soy yogurt
2/3 cup soy/rice/almond milk
1/3 cup canola oil
3/4 cup + 2 tbsp granulated sugar
1-2 tbsp rosewater
1 cup + 2 tbsp all-purpose flour
2 tbsp cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
generous pinch cardamom
1/3 cup chopped pistachios
1. Preheat the oven to 350F. In a large mixing bowl, whisk together yogurt, milk, oil, sugar and rosewater. Sift in flour, cornstarch, baking soda, baking powder, cardamom and salt. Mix until relatively smooth. Fold in the pistachios. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes, rotating half way through bake time. Remove cupcakes from the oven and cool completely.
for the frosting:
1/2 cup shortening
1/2 cup vegan margarine
3 1/2 cups icing sugar
1 tsp rosewater
1/4 cup soy/rice/almond milk
2. Beat the shortening and margarine together until well combined and fluffy. Add the icing sugar and beat for about 3 minutes. Add the milk and beat for an additional 5-7 minutes. If you want to color the icing pink, add the gel color in with the milk. Frost each cupcake with an open star tip and top with shimmering sugar or additional chopped pistachios, if desired.
Makes approximately 12 cupcakes
