Here’s the recipe I used to make these yummy Persian Cake Yazdi Cupcakes (recipe by Najmieh Batmanglij)
I slightly tweaked the recipe by increasing the amount of butter to 3/4 cup instead of the original 1/2 cup and they are absolute perfection! Also, this is a cupcake that is not overly sweet, so if you favor more sweetness, just add a little more sugar.
1 c sugar
* 3/4 cup unsalted butter, melted
1 c plain yogurt
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cardamom
1 Tbs rose water (optional) [I used it]
1/4 c rice flour
2 c sifted all-purpose flour
2 tbs ground pistachios
Preheat over to 350.
Blend egg yolks and sugar in a mixing bowl for 5 minutes until creamy. And then add all the remaining wet ingredients (melted butter, yogurt, rose water) to the mixture and mix. Sift all the dry ingredients together (flour, baking soda, baking powder, ground cardomom, and salt). And slowly add them to the wet ingredients while stirring.
Beat the egg whites until they form soft peaks and fold them slowly into the mixture using a rubber spatula.
Pour the batter into individual cupcake molds, greased or lined with papers.
Sprinkle each cupcake with ground pistachios.
Place the cupcake pan in the center of the oven and bake for 20-35 minutes, or until golden.
Remove the cupcakes from the oven and allow to cool a little. Remove the cupcakes from the pan, and cool them on a wire rack. Store them tightly in an airtight container.
Number of Servings: 24 cupcakes