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Vegan Mini Rose Pistachio Cupcakes

Vegan Mini Rose Pistachio Cupcakes for Sweet Celebrations

Delight in these Vegan Mini Rose Pistachio Cupcakes, the perfect sweet celebration treat with a unique flavor and beautiful 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: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Soy Milk Can use oat milk instead.
  • 1 tbsp Lemon Juice
  • 1/3 cup Extra Virgin Olive Oil
  • 1 tsp Vanilla Extract
  • 3/4 cup Granulated White Sugar
  • 1/4 tsp Sea Salt
  • 1 1/2 cups All-Purpose Flour Measure by spooning, not packing.
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • few drops Vegan Green Food Dye Amount can be adjusted for desired shade.
  • 1/2 cup Setton Farms Raw Pistachio Kernels Chopped.
For the Rosewater Buttercream
  • 1/2 cup Vegan Butter Softened.
  • 1 1/2 cups Powdered Sugar
  • 1 tbsp Lemon Juice For frosting.
  • 1 tbsp Food Grade Rose Water
  • few drops Vegan Red Food Dye Adjust for color intensity.
  • Dried Rose Buds Optional garnish.

Equipment

  • Oven
  • mixing bowls
  • whisk
  • Cupcake pans
  • Piping bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 340ºF (170ºC) and prepare your mini cupcake pans with liners.
  2. In a medium bowl, combine soy milk and lemon juice, stir and let sit for 5-10 minutes to thicken.
  3. Add olive oil, vanilla extract, sugar, and sea salt to the vegan buttermilk and whisk until combined.
  4. In a separate bowl, whisk together flour, baking powder, and baking soda. Gradually mix into the wet ingredients until smooth.
  5. Add green food dye to the batter and fold in chopped pistachios.
  6. Fill cupcake liners halfway and bake for 25 minutes, checking for doneness.
Buttercream Preparation
  1. Beat vegan butter until creamy, then gradually add powdered sugar until crumbly.
  2. Incorporate lemon juice and rosewater until smooth; add food dye for desired color.
  3. Once cupcakes are cooled, frost each with rosewater buttercream.
Frosting & Garnishing
  1. Pipe frosting onto cooled cupcakes and garnish with extra pistachios and optional dried rose buds.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 120mgPotassium: 80mgFiber: 1gSugar: 10gVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Allow cupcakes to cool completely before frosting to maintain the texture of the buttercream. Adjust food dye according to preference.

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