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Vegan Mini Rose Pistachio Cupcakes

Vegan Mini Rose Pistachio Cupcakes: A Delightful Celebration Treat!

Try these Vegan Mini Rose Pistachio Cupcakes for a delightful celebration treat that's both beautiful and easy to make.
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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: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Soy Milk Can substitute with almond or oat milk
  • 1 tbsp Lemon Juice Can use vinegar as an alternative
  • 1/3 cup Extra Virgin Olive Oil Can substitute with melted coconut oil or canola oil
  • 1 tsp Vanilla Extract Optional for a neutral taste
  • 1 cup Granulated White Sugar Coconut sugar can be used but may alter color
  • 1/4 tsp Sea Salt
  • 1 cup All-Purpose Flour Gluten-free flour can be used if needed
  • 1 tbsp Baking Powder Ensure freshness for best results
  • 1/2 tsp Baking Soda
  • A few drops Vegan Green Food Dye Adjust to preferred hue
  • 1/2 cup Chopped Pistachio Kernels Ground pistachios can be used for stronger taste
For the Buttercream
  • 1/2 cup Vegan Butter Can switch to coconut cream or a different vegan margarine
  • 1 cup Powdered Sugar No substitutions for optimal texture
  • 1 tbsp Food Grade Rose Water Can replace with more vanilla extract or lemon juice
  • A few drops Vegan Red Food Dye Beet powder is a great natural alternative
  • Optional Dried Rose Buds Can replace with edible flowers

Equipment

  • mini cupcake pans
  • Mixing bowls
  • whisk
  • sifter
  • Piping Bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 340ºF (170ºC) and prepare mini cupcake pans with festive liners.
  2. In a mixing bowl, combine soy milk and lemon juice and let it sit for 5 minutes to create vegan buttermilk.
  3. Add olive oil, vanilla extract, granulated sugar, and sea salt to the vegan buttermilk, whisk until smooth.
  4. Sift in all-purpose flour, baking powder, and baking soda, and gently mix until the batter is smooth.
  5. Stir in vegan green food dye and fold in chopped pistachios.
  6. Fill each cupcake liner halfway with batter and bake for 25 minutes, rotating halfway.
  7. Let the cupcakes cool in the pans for 5 minutes, then transfer to a wire rack for at least 30 minutes.
  8. Cream vegan butter and powdered sugar in a bowl until light and fluffy, then mix in lemon juice and rose water.
  9. Add vegan red food dye to the buttercream for your preferred pink hue.
  10. Pipe the buttercream onto cooled cupcakes and sprinkle with chopped pistachios and garnish with dried rose buds.

Nutrition

Serving: 1cupcakeCalories: 120kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 150mgPotassium: 50mgFiber: 1gSugar: 8gCalcium: 2mgIron: 4mg

Notes

Allow the cupcakes to cool fully before frosting to avoid melting. Use quality ingredients for the best results.

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