How to make Persian Cupcakes

Yazdi cake or Persian cupcakes were one of my favorite deserts in Iran. The cardamom and rosewater give it a distinctive Persian flavor. These both light and not too sweet, and are best served with hot tea or coffee.

Ingredients:

- 1½ cups of flour

- 2 eggs

- ½ cup of vegetable oil

- 2/3 cup of sugar

- ½ cup of yogurt

- 2 tablespoons of rose water

- 2 tablespoons of honey

- 1 teaspoon of cardamom

- 3½ teaspoons of baking powder

- Sesame seeds

Directions:

1. Break your eggs into a bowl and mix them for 5 minutes.

2. Mix your flour, baking powder, and cardamom together and sieve for 3 to 4 times.

3. Slowly add your sugar to the eggs and mix them for another 2 minutes.

4. Add in your oil, yogurt, rose water, and honey to the eggs and mix them well.

5. Add in the flour mixture and mix slowly by hand. Pre-heat the oven to 400℉.

6. Prepare the tray by inserting the cupcake wraps and fill them 2/3 of the way with the mixture. Sprinkle some sesame seed on top.

7. Insert the tray into the oven for 10 minutes. Then bring the temperature down to 350℉ and let it sit for another 10 minutes.

Enjoy!