Cake Yazdi (Cardamom Rosewater Cupcakes)

0 Preheat the oven to 350°F (175°C) and position the rack in the center. Grease muffin or tart pans with butter, dust with flour, and tap out the excess, or line with paper muffin liners.
2 In a medium bowl, sift together the flour, cornstarch, ground cardamom, baking powder, baking soda, and salt. Set aside.
3 Beat the eggs in a large mixing bowl at high speed for 1 minute until foamy. Gradually add the sugar and continue whisking at full speed for [timer minutes=8]8–10 minutes[/timer], or until the mixture is pale, thick, fluffy, and falls in ribbons when lifted.
4 In another small bowl, warm the ghee or oil until just melted. Whisk together with the yogurt until smooth and emulsified. Add rosewater and mix briefly to combine.Saffron variation: Using a mortar and pestle  grind saffron strands into a fine powder, dissolve in the rosewater, and soak for [timer minutes=20]20 minutes[/timer] before adding.
6 Add the dry ingredients and yogurt mixture to the egg mixture in 2–3 alternating additions. Fold gently with a spatula after each addition, scraping the sides and bottom to fully incorporate without deflating the batter.Tip: If using a stand mixer, mix additions briefly at the lowest speed.
8 Portion the batter into the prepared pans. Muffin cups – 2 scoops (6 tablespoons) each; Tart shells – 1 scoop (3 tablespoons) each.
14 Top with slivered pistachios or sesame seeds and bake immediately — [timer minutes=15]15 to 20 minutes[/timer] for tartlet shells, and [timer minutes=20]20 to 25 minutes[/timer] for muffin pans — or until a toothpick inserted in the center comes out clean and the tops are lightly golden. Let cool in the pan for [timer minutes=5]5 to 10 minutes[/timer], then transfer to a wire rack to cool completely.
13 Tip: If the tops are not golden enough, broil for 30-second intervals at the end of baking.Tip: Tent with foil during the last few minutes to prevent nuts from burning.