4 eggs, separated (room temp)
1 c sugar
1/2 cup unsalted butter, melted
1 c whole milk plain yogurt
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cardamom
1 Tbs rose water (optional) [I used it]
1/4 c rice flour
2 c sifted all-purpose flour
2 tbs ground pistachios
Preheat oven to 350.
Blend egg yolks and sugar in a mixing bowl for 5 minutes until creamy.
Add melted butter, yogurt, baking powder, baking soda, salt, cardamom, rose water, and gradually add both types of flour; beat the egg whites until they form soft peaks and fold one third into the flour mixture using a rubber spatula before folding in the rest.
Pour the batter into individual cupcake molds, greased or lined with papers.
Sprinkle each cupcake with ground pistachios.
Place the cupcake pan in the center of the oven and bake for 20-35 minutes, or until golden [and a skewer comes out clean; mine took 20 mins]
Remove the cupcakes from the oven and allow to cool a little. Remove the cupcakes from the pan, and cool them on a wire rack. Store them tightly in an airtight container.