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Vegan Mini Rose Pistachio Cupcakes

Vegan Mini Rose Pistachio Cupcakes for Sweet Celebrations

Delicious Vegan Mini Rose Pistachio Cupcakes perfect for any celebration with nutty pistachios and fragrant rosewater.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Soy Milk unsweetened
  • 1 tbsp Lemon Juice fresh
  • 1/3 cup Extra Virgin Olive Oil
  • 1 tsp Vanilla Extract pure preferred
  • 3/4 cup Granulated White Sugar or coconut sugar
  • 1/4 tsp Sea Salt a pinch
  • 1 cup All-Purpose Flour or gluten-free blend
  • 1 tsp Baking Powder ensure fresh
  • 1/2 tsp Baking Soda
  • 1 tbsp Vegan Green Food Dye adjust for color
  • 1/2 cup Raw Pistachio Kernels finely chopped
For the Buttercream Frosting
  • 1/2 cup Vegan Butter softened
  • 2 cups Powdered Sugar
  • 1 tbsp Lemon Juice
  • 1 tbsp Food Grade Rose Water
  • 1 tbsp Vegan Red Food Dye adjust for desired shade

Equipment

  • mini cupcake tin
  • Mixing bowl
  • Whisk
  • Sifter
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 340°F (170°C) and line mini cupcake tin with colorful liners.
  2. In a mixing bowl, combine soy milk and lemon juice, whisk until curdled. Add olive oil, vanilla, sugar, and salt; mix until smooth.
  3. Sift flour, baking powder, and baking soda into the wet mixture, fold together until just combined.
  4. Add green food dye and mix gently; fold in chopped pistachio kernels.
  5. Fill cupcake liners halfway with batter; bake for 12.5 minutes, then reduce temperature to 320°F (160°C) and bake another 12.5 minutes.
  6. Prepare buttercream by creaming vegan butter, then gradually add powdered sugar, lemon juice, rose water, and red dye until fluffy.
  7. Cool cupcakes in tin for 5 minutes, then transfer to a wire rack for at least 30 minutes.
  8. Frost cooled cupcakes with piping bag and decorate with extra pistachios and edible rose buds.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 130mgPotassium: 70mgFiber: 1gSugar: 12gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Ensure cupcakes are completely cooled before frosting to prevent the buttercream from melting. Customize toppings as desired.

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