I love these cupcakes. I made them once before, about a year and a half ago, and hadn't made them since. I've been making a lot of dark chocolate cupcakes lately, and so when I needed to whip something up for a Halloween party, Chiv suggested that I make something not as rich and heavy. These are light and fluffy because of the soy yogurt, and they're full of crushed pistachios, two tablespoons of rosewater, and... well, the recipe calls for "a generous pinch" of cardamom, but I usually put in about 3/4 teaspoon of the stuff. I wound up making a batch for my friend Katie's birthday the next night, too.
I also went crazy and made zucchini bread cinnamon rolls with ginger cream cheese icing while I was making Katie's birthday cupcakes. It was my first time making anything that required me to wait for dough to rise. Pictures and recipe of that tomorrow morning. :]