Pistachio Rosewater Cupcakes
Pretty cupcakes aren’t always delicious cupcakes, looks can be deceiving.
Case in point: Pistachio Rosewater Cupcakes. Made from the Vegan Cupcakes Take Over the World cookbook, which, up until this point, has been pretty failsafe. These? Not so much. The overly fragrant combination of cardamom and rosewater makes this cupcake taste like a bottle of perfume. In the future, I shall not waver from the tried and true formula for cupcakes: the addition of yogurt in this recipe just makes for a dense and slightly sour cake. Nothing light and fluffy about these pink poofs.
Pretty, yes. But we couldn’t even bring ourselves to eat a half dozen of them.
I still love the idea of a pistachio cupcake. But it needs some different flavor compliments, ones that bring out its nuttiness and don’t mask it behind perfumey yuckiness. Any ideas?
It’s a learning process, I guess.
Tags: Cupcakes
5 Responses to “Pistachio Rosewater Cupcakes”
They really are beautiful though…
Nov 20, 2008 | ReplyI know the feeling. I made some pistachio and rosewater rugelach, thinking rose petal jam might be fun to try… Same effect, just not good. The cupcake is lovely though!
Nov 22, 2008 | ReplyPistachios and cranberries are a fav combo of mine. Too bad about the cupcakes, they really are pretty!
Nov 22, 2008 | ReplyOh, that is a shame. They ARE gorgeous. And I love rosewater desserts!
I think mint (with the yogurt or sour cream) would be a good combo. But light on the mint.
Nov 24, 2008 | ReplyI am so sorry you are disappointed with these fabulous looking and divine sounding cupcakes. Rosewater is a vert tricky ingredient…it can go down the ‘perfume’ road very easily, as you seem to have found out…but when you get it right it is sublime….have you ever had rose and pistachio turkish delight (lakoum)…it is sublime! Thanks for trying this out though and they do LOOK gorgeous!
Nov 27, 2008 | Reply