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Vegan Mini Rose Pistachio Cupcakes

Delightful Vegan Mini Rose Pistachio Cupcakes to Savor

Delight in these Vegan Mini Rose Pistachio Cupcakes, perfect for any celebration with their unique flavors and elegant presentation.
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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: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Soy Milk Oat milk is a great alternative.
  • 1 tablespoon Lemon Juice Enhances flavor and activates baking soda.
  • 1/3 cup Extra Virgin Olive Oil
  • 1 teaspoon Vanilla Extract
  • 1 cup Granulated White Sugar
  • 1/4 teaspoon Sea Salt
  • 1 1/2 cups All-purpose Flour Spoon it in rather than packing.
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Vegan Green Food Dye Adjust for desired shade.
  • 3/4 cup Setton Farms Raw Pistachio Kernels Chopped.
For the Buttercream Frosting
  • 1/2 cup Vegan Butter Softened for easier mixing.
  • 2 cups Powdered Sugar
  • 1 tablespoon Rose Water Delightful floral aroma.
  • 1 teaspoon Vegan Red Food Dye Adjust for color intensity.
For Decorating
  • Dried Rose Buds Optional for decoration.

Equipment

  • Mixing bowl
  • Cupcake Pans
  • Whisk
  • Sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 340ºF (170ºC) and line mini cupcake pans with colorful liners.
  2. In a mixing bowl, whisk together soy milk and lemon juice, let curdle. Add olive oil, vanilla extract, sugar, and salt. Sift in flour, baking powder, and baking soda; blend until smooth.
  3. Fold in vegan green food dye and chopped pistachios until evenly mixed.
  4. Fill each cupcake liner halfway with batter and bake for 25 minutes, or until a toothpick comes out clean.
  5. Blend softened vegan butter until creamy. Gradually add powdered sugar, then mix in lemon juice and rose water. Adjust for consistency and tint with red food dye.
  6. Cool cupcakes for 5 minutes in pans, then transfer to rack. Pipe buttercream on top and garnish with pistachios and rose buds.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gCalcium: 50mgIron: 1mg

Notes

Let cupcakes cool completely before frosting to prevent melting.

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