Vegan Cupcakes Take Over the World, by Isa Chandra Moskowitz and Terry Hope Romero, is a little book with a lot of heart. It was published in 2006, and I’ve had it about as long. But my bakeware went on hiatus. Why?!
A family member’s birthday this month called for eggless cupcakes. The cupcake pan came out of hiding. The book too.
I adapted the vegan recipe for Pistachio Rosewater Cupcakes pictured on the front cover. Kept them eggless but used milk, butter, and vanilla-flavored yogurt. Instead of the fluffy buttercream frosting pictured, I chose the rosewater glaze. Eat-with-a-spoon good!
The authors call these petite treats the “the perfect finale to a lavish Persian feast.” Studded with pistachios and scented with rosewater and cardamom, they were a fitting end to the Indian meal that day.
Time to make a wish!