Rose Water Cupcakes

Serving Size: 6-7 Cupcakes

Ingredients:

• ³⁄4 Cup all purpose flour (Sifted)
• Pinch of salt
• 1 tsp Baking powder 
• ¹⁄4 tsp Ground cardamom
• ¹⁄3 Cup Sugar
• ¹⁄4 Cup Butter (room temperature)
• 1 Egg (room temperature)
• 1 tsp Vanilla extract
• 2 tsp Rose water
• ¹⁄3 Cup Yogurt (room temperature) → you can use Greek yogurt or plain yogurt. If you use plain yogurt, try not to add the watery parts. 

Instructions:

1. Preheat the oven to 350 F and line a 6 count cupcake or muffin pan with cupcake liners.
2. Whisk flour, baking powder, salt and cardamom in a bowl and set aside.
3. Beat the butter and sugar with an electric mixer for about 3 minutes (scrape the bowl with a spatula half way through) until light and fluffy.
4. Add the egg and beat until it is incorporated. 
5. Add vanilla, rose water and yogurt and mix very well.
6. Now add the dry ingredients and mix for a few seconds until just combined. Do not over mix the batter.
7. Fill about 1/2 to 2/3 of cupcake liners with the batter.
8. Bake for about 15 minutes or until a toothpick comes out clean.
9. Let the cupcakes cool down completely on a cooling rack.
10. Decorate them with American Buttercream. (Find the recipe here)