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Pistachio & Rose Cupcakes

Notes: 

Makes about 1 dozen

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Ingredients: 

½ cup vanilla soy yogurt
2/3 cup soy milk, plain
1/3 cup canola oil {I used non GMO expeller pressed by the Solio Family}
3/4 cup plus two tablespoons granulated sugar
2 tablespoons rosewater
1 cup plus 2 tablespoons flour
2 tablespoons cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1/3 cup finely chopped pistachios, plus some whole ones for garnish

Fluffy Buttercream Frosting:
1 cup vegan butter {I used Earth Balance vegan buttery sticks}
2 cups confectioners’ sugar, sifted
1 ½ teaspoons vanilla extract
1 tablespoon rosewater
Soymilk, plain, if needed
Pink food coloring {optional}


 

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