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Persian cupcakes recipe

Persian cupcakes recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes

These cupcakes are simple to make, light and not too sweet. Enjoy with a cup of tea or coffee.

25 people made this

IngredientsMakes: 24 cakes

  • 250g plain flour
  • 1 teaspoon baking powder
  • 4 eggs
  • 250g caster sugar
  • 340g unsalted butter, melted
  • 250g natural yoghurt
  • 1 1/2 teaspoons ground cardamom
  • 1 tablespoon rose water
  • 55g flaked almonds
  • 1 1/2 tablespoons chopped pistachio nuts

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Preheat the oven to 180 C / Gas 4. Sieve the flour and baking powder into a bowl; set aside. Grease the holes of a cupcake/muffin tin. You will need 24 holes.
  2. Combine the eggs and sugar in a large heatproof bowl and set on top of a pan of simmering water. Beat constantly with a whisk or electric mixer until thick and pale, about 8 minutes. Remove from the heat and continue to beat until cooled, about 10 minutes.
  3. Mix in the butter, yoghurt, cardamom and rose water. Stir in the flour mixture by hand and fold in the flaked almonds. Spoon into the prepared tins, filling 3/4 full. Sprinkle some chopped pistachios over the tops.
  4. Bake in the preheated oven until firm to the touch and golden brown, 25 to 30 minutes.

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Reviews & ratingsAverage global rating:(38)

Reviews in English (26)

Very tasty and light cupcakes.I found that the first batch of cakes did not rise very well and on the second batch I increased the baking powder quantity to two teaspoons which came out perfectly.-17 Jul 2013

by EMLE234

These are great! I would have given them a 4.5 if possible. They are very rich and would probably be better in smaller portions. Making them in Madeleine pans would be fabulous. Or you could just reduce the butter. Here's what I did: I HALVED the recipe, didn't heat the eggs and sugar in a double boiler (too lazy), used 1/2t cardamon, didn't add pistachios (didn't have any), and added 2T more sugar. I think the recipe probably doesn't need more sugar, but in the future I would reduce the butter and make the cakes in Madeleine tins.-15 Mar 2008


I made a no nuts version and substituted vanilla flavored yogurt for the plain. They came out great. I will make them again. They were not hard to make either.-25 Jan 2009

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  2. Mezijin

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  3. Nigrel

    Bravo, what the correct words ..., a great idea

  4. Madelon

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