Persian Cupcake (Cake Yazdi)
Try this Persian Cupcake (Cake Yazdi) recipe, or contribute your own.
- Preparing Time: 20 minutes
- Total Time: 40 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3 eggs
- 1 cup sugar
- 3/4 cup plain yogurt
- 1 1/2 teaspoon baking powder
- sesame seeds
- 1 1/2 cup all purpose flour sifted
- 3 tablespoons rose water
- 3/4 cup vegetable oil
- 1 1/2 teaspoon ground cardamom
- Carbohydrate 14.7116807403307 g
- Cholesterol 2.09270833309022 mg
- Fat 1.14196790490155 g
- Fiber 0.590462540770225 g
- Protein 3.55638619884405 g
- Saturated Fat 0.395597106418976 g
- Serving Size 1 1 Serving (77g)
- Sodium 4699.64933467242 mg
- Sugar 14.1212181995604 g
- Trans Fat 0.105749076931914 g
- Calories 84 calories
1- Beat 2 eggs in a bowl until stiff. 2- Add 1/2 cup of sugar and mix well. 3- Add 1/2 cup of vegetable oil and continue blending until well mixed. 4- Add 2 tbsp rose water and 1 tsp ground cardamom and stir thoroughly. 5- Mix 1 tsp of baking powder with 1 cup of all purpose flour and sift it into the bowl. 6- Beat the mixture thoroughly. 7- Scoop batter into baking cups. 8- Sparkle sesame seed over the cupcakes. 9- Preheat oven to 350º F (176º C) and bake for 20 to 30 minutes. 10- Remove the cupcakes and place them on wire racks to cool completely.
