Gluten-free Pistachio Rosewater cupcakes

This recipe is a gluten free and sugar free version of pistachio rosewater cupcakes from Isa and Terry's Vegan Cupcakes Take Over the World. I also skipped flax seed and used arrowroot  instead of tapioca flour - works perfectly.

 Makes about 20 small cupcakes (Dr Oetker papercases)
(didn't try to use regular muffin cases but must be around 10 maybe)

Ingredients:
1/2 cup soy yogurt
2/3 cup soy milk
1/3 cup oil
2/3 cup agave nectar
2 Tbsp pure rose water
2 Tbsp arrowroot
1/3 cup maize flour
1/2 cup quinoa flour
1/2 cup rice flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp freshly ground cardamom seed
pinch of sea salt
1/2 cup chopped pistachios

Method:
Preheat oven to 170C and line your cupcake tray with paper cases.
First chop pistachio nuts and crush cardamom seeds with a mortar with a pestle.
In a large bowl, mix all the liquid ingredients and add arrowroot. Mix with the electric handmixer for 1 minute. Put a fine sieve ot top of the bowl and sieve in the flours, soda, baking powder, ground cardamom and salt. Mix with the handmixer for 2 minutes. Then fold in the pistachios.
Pour the mixture in the liners, and bake for 26-30 minutes (depending on the oven and the size of the cupcakes). Check with a wooden toothpick, placed in the middle of a cupcake, which should come out dry or with just a couple of tiny crumbs on it.

These cupcakes were topped with the Soyatoo whippable soy cream, coloured with a very small amount of dry beetroot powder and sprinkled with some crushed pistachios. I added a dash of rosewater in the cream while whipping too.

Of course, these cupcakes can be made with normal flour too: just omit arrowroot in the recipe and swap the gluten-free flour mix for 1 1/3 cup of whole wheat or spelt flour.