Preheat oven to 180 and line muffin tin

Sieve flour and baking powder. Keep it aside

Beat eggs and sugar in a bowl for 10-12 minutes using hand or stand mixer

Add yoghurt, butter, cardamom and rose water to egg mixture and blend well

Slowly add dry ingredients and blend until well combined

Fold in 1/4 cup almonds to the batter and pour batter into prepared muffin tin. Garnish with 2 tbsp blanched slivered almonds and chopped pistachios

Bake for 18-25 minutes until golden brown and firm to touch

Allow to cool for 15 minutes. Demould and serve the delicious cupcakes