This recipe comes from the book called "Vegan Cupcakes Take Over the World", the book just arrived last week. I modified a bit as I did not have any soy yogurt. Even though I already knew how to bake vagan cupcakes, I enjoy this book very much. I brought it with me to my boyfriend's aunt's cottage one weekend, and read through the whole thing by the lake! There are a lot of mouth-watering beautiful cupcakes introduced in this small book. The frosting is also from the book, I find the process was very interesting. It is sort of like, first you prepare eggless custard and then beat with butter(vegan, of course!) and sugar. Surprisingly, it works. The great thing about this is that it is less sweet, has larger volume, and super creamy.
I don't know what happened but the cake did not rise enough. :(
Anyway, the rosewater & pistachio combo gives a special romantic flavor, perfect for a small cake like this.
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