Vanilla-Cardamom Cupcakes with Rosewater Frosting

Happy Saturday! It’s the weekend, and that means yet another cupcake recipe! The following is a recipe I adapted  (from Vegan Cupcakes Take over the World) in honor of my friend’s birthday. She's lactose intolerant and loves rosewater, so these vegan cupcakes suit her perfectly. The rosewater makes them taste a little exotic, but are they actually very easy to make. If you want a more traditional vegan cupcake, try Vegan Chocolate Cupcakes with Vegan Butter Cream Frosting or Orange-Mocha Cupcakes. 

Vanilla-Cardamom Cupcakes with Rosewater Frosting

Ingredients:

• 1 cup vanilla almond milk
• 1 teaspoon apple cider vinegar
• 1/3 cup canola oil
• 1/4 cup granulated sugar
• 2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 1/4 cup all-purpose flour
• 1 teaspoon cardamom powder
• 2 tablespoon cornstarch
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 350°F, and line a cupcake tin with cupcake liners
2. In a small bowl, whisk together almond milk and apple cider vinegar. Set aside until it begins to curdle.
3. In a large bowl, beat together the almond milk, apple cider vinegar, oil, sugar, vanilla extract, and almond extract.
4. Sift in the flour, cardamom powder, cornstarch, baking powder, baking soda and salt.
5. Mix until there are no lumps in the batter.
6. Fill the cupcake liners 2/3 the way full and bake in the oven 20-22 minutes.
7. Remove from the oven and allow them to cool before frosting.
8. Frost with mounds of Rosewater Buttercream Frosting.

Rosewater Buttercream Frosting

Ingredients:

• 1/4 non-hydrogenated vegetable shortening
• 1/4 cup non-hydrogenated margarine (like Earth Balance)
• 2 cups confectioners’ sugar
• 2 tablespoons rose water
• 1 tiny drop red food coloring
• 1 teaspoon vanilla extract

Directions:

1. Cream together the shortening and margarine.
2. Add the confectioners’ sugar and rosewater, 1/2 cup sugar and 1/2 tablespoon rosewater at a time, beating after each addition.
3. Add red food coloring and vanilla, and continue to beat for 3-5 minutes with an electric mixer, or 7 minutes by hand.
4. Cool in the refrigerator until you’re ready to use.