Cake Yazdi #1

📦 Cake Yazdi – Shipping Version (4 Cupcakes, No Cardamom / No Pistachios)

Ingredients

• 65 g (½ cup + 1 Tbsp) all-purpose flour

• ½ tsp baking powder

• ⅛ tsp baking soda (a pinch)

• Pinch salt

• 1 large egg

• 60 g (¼ cup + 1 tsp) sugar

• 30 g (2 Tbsp) neutral oil (like canola or sunflower)

• 60 g (¼ cup) thick yogurt (strained if watery)

• 1 tsp rosewater

• ¼ tsp vanilla extract (optional)

• 1 tsp honey or corn syrup (helps with longer shelf life)

Instructions

1. Preheat oven: Heat oven to 175°C (350°F). Line a tray with 4 cupcake liners.

2. Mix dry: In a bowl, whisk together:

   • 65 g flour

   • ½ tsp baking powde

   • ⅛ tsp baking soda

   • Pinch salt

3. Mix wet: In another bowl, whisk until smooth:

   • 1 large egg

   • 60 g sugar

   • 30 g oil

   • 60 g yogurt

   • 1 tsp rosewater

   • ¼ tsp vanilla (optional)

   • 1 tsp honey or corn syrup

4. Combine: Fold dry mix into wet mix gently until just combined.

5. Fill: Divide into 4 liners (¾ full).

6. Bake: Bake for about 28 minutes at 175°C (350°F), until golden and a toothpick comes out clean.

7. Cool fully: Let cupcakes cool completely before wrapping.