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Vegan Mini Rose Pistachio Cupcakes

Vegan Mini Rose Pistachio Cupcakes: A Delightful Celebration Treat!

These Vegan Mini Rose Pistachio Cupcakes are a delightful celebration treat with vibrant colors and irresistible flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Soy Milk Can substitute with almond or oat milk.
  • 1 tbsp Lemon Juice Vinegar can be a substitute.
  • 1/3 cup Extra Virgin Olive Oil Can use canola or melted coconut oil.
  • 1 tsp Vanilla Extract Omit for a neutral flavor if desired.
  • 1 cup Granulated White Sugar Feel free to use coconut sugar or cane sugar.
  • 1/4 tsp Sea Salt
  • 1 cup All-Purpose Flour A gluten-free flour blend can be used with adjusted water.
  • 1 tbsp Baking Powder Ensure freshness.
  • 1/2 tsp Baking Soda
  • 1 tsp Vegan Green Food Dye Use natural powders like spirulina for a healthier option.
  • 1/2 cup Chopped Pistachio Kernels Ground pistachios can intensify flavor.
For the Frosting
  • 1/2 cup Vegan Butter Coconut cream can be a substitute.
  • 2 cups Powdered Sugar
  • 1 tbsp Food Grade Rose Water Can be substituted with more vanilla extract or lemon juice.
  • 1 tsp Vegan Red Food Dye Beet powder can be a natural alternative.
  • 1 tbsp Dried Rose Buds Optional for decoration.

Equipment

  • Mixing bowls
  • whisk
  • Sift
  • Cupcake pans
  • Piping Bag

Method
 

Directions
  1. Preheat your oven to 340ºF and prepare your mini cupcake pans with liners.
  2. Combine soy milk and lemon juice in a bowl to create buttermilk. Allow to sit for 5 minutes.
  3. Mix in olive oil, vanilla, sugar, and salt until smooth.
  4. Sift in flour, baking powder, and baking soda, folding gently until just combined.
  5. Add green food dye and fold in chopped pistachios.
  6. Fill cupcake liners halfway and bake for 25 minutes.
  7. Bake initially at 340ºF for 12.5 minutes, then lower to 320ºF for another 12.5 minutes.
  8. Prepare vegan buttercream by creaming together vegan butter and powdered sugar until fluffy. Add lemon juice and rose water.
  9. Mix in red food dye to achieve desired pink frosting color.
  10. Let baked cupcakes cool for 30 minutes before frosting.
  11. Pipe frosting onto cupcakes and sprinkle with chopped pistachios and dried rose buds.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 120mgPotassium: 50mgFiber: 1gSugar: 10gVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure cupcakes are completely cooled before frosting to prevent melting. Consider using vegan margarine for frosting as an alternative.

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