Rose & Pistachio Cupcakes

ROSE & PISTACHIO CUPCAKES (vegan)

1/2 cup vanilla soy yogurt
2/3 cup soy creamer/soy milk/rice milk (any of the three will do)
1/3 cup canola oil
3/4 cup + 2 Tbsp sugar
1-2 Tbsp rose water
1 cup + 2 Tbsp flour
2 Tbsp corn starch
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
cardamom (generous pinch)
1/3 cup finely chopped pistachios
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4 cup powdered sugar
1 cup margarine (earth balance)
2 tbsp soy milk
1 tsp rose water

Directions:

1. Cream together yogurt, milk, oil, sugar, and rose water.
2. Add dry ingredients.
3. Bake at 350 degrees for 20-22 minutes.
4. Mix together glaze (last four ingredients).
5. Let cupcakes cool, and dip tops of cupcakes in glaze.

(Recipe is from the book Vegan Cupcakes Take Over the World).