Makes 22 Cupcakes
(2) In a large mixing bowl, whisk together yogurt, milk, oil, sugar and rosewater.
(4) Fold in pistachios.
(5) Fill liners three quarters of the way. Bake 20-22 minutes.
(6) Transfer to a cooling rack and let cool completely before frosting
(1) Let the cupcakes cool
(2) Place frosting in a piping bag with a big tip (I used Ateco # 846 Closed Star Tip). Pipe swirls into each cupcake
(3) Sprinkle with pink sugar and pistachios.