Persian cupcakes

Persian cupcakes


20 people made this

About this recipe: These cupcakes are simple to make, light and not too sweet. Called Yazdi cakes, an almond-enriched cake mixture is infused with ground cardamom and rose water, then garnished with chopped pistachios. Enjoy with a cup of tea or coffee.


Makes: 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

Prep: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.

Recently viewed

Reviews (1)


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

Write a review

Click on stars to rate