I meant to make the rosewater pistachio cupcake recipe from Vegan Cupcakes Take Over the World, but I was in a hurry and couldn't find rosewater. Going with what I had and on an inside joke with my sister, who will receive this cake, I went with mint. I never knew there are many mint pistachio cakes out there!
The pistachio taste wasn't strong enough to really taste it. Next time I will make some pistachio-butter to blend into the batter and make a light mint frosting. Everyone loved how moist it was.
I'm not sure if it's cool to post the recipe, but you all better have the book by now. I just subbed 1/2 tsp. mint for the rosewater and added some fresh mint to the frosting. Beautifully green- just like spring.
Rice-mellow was also added to the frosting (I'm moving and just trying to use up old food) and it gave a really nice dense thickness to the butter cream frosting. It reminded me of the vegetarian marshmallow fluff in a can.