Orange blossom cupcakes

Ingredients

• 1/2 c vanilla yogurt
• 2/3 c soy milk
• 1/2 c canola oil
• 3/4 c and 2 tbsp sugar
• 2 tbsp orange flower water
• 1 c and 2 tbsp flour
• 2 tbsp cornstarch
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 c finely chopped pistachios
• 1/2 c shortening
• 1/2 c unsalted butter
• 3 1/2 c powdered sugar
• 1 1/2 tsp vanilla
• 1/4 c soymilk
• 1 tbsp orange flower water

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Preparation

• Preheat oven to 350 degrees. Get your muffin pan ready with cupcake liners. In a large mixing bowl whisk together yogurt, milk, oil, sugar, and flower water flavoring.
• Put the next five ingredients in a sifter and sift those into the liquid mixture. Add the nuts if you like. Stir gently just until combined.
• Pour into cupcake liners til they are 3/4 full. Bake 20 minutes or until done. Cool on wire racks before frosting.
• Beat the shortening and butter together in a mixer bowl until fluffy. Add the sugar and start mixer on low until the sugar is combined. Then beat on med until fluffy again.
  
• Add flavorings and milk, beat another minute. Put frosting in piping bag if you want swirls, otherwise, just spread on with a spatula. Garnish with sprinkles, nuts, edible flowers, etc.

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