My quest to bake my way through Vegan Cupcakes Take Over the World continues:
Pistachio rosewater cupcakes, with a rosewater icing. To give credit where credit is due, the flowers are totally not my handiwork. My mother can do all sorts of amazing stuff with royal icing and has a couple of containers of random flowers she’d made stashed in the cupboard. She was kind enough to let me raid said containers to my hearts content to spruce up the cupcakes. Awesome, no?
I may be slowing my cupcake baking pace for a bit now. These ones were for the birthday midpoint of myself and my friend Andrea–we got together last Sunday to celebrate. Of course, there was some knitting done as well, as Rebecca demonstrates: