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Vegan Mini Rose Pistachio Cupcakes

Delicious Vegan Mini Rose Pistachio Cupcakes for Any Occasion

These Vegan Mini Rose Pistachio Cupcakes are a delightful blend of sweetness and nutty charm, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Soy Milk Almond or oat milk can be substituted.
  • 1 tbsp Lemon Juice Fresh is best for acidifying the soy milk.
  • 1/4 cup Extra Virgin Olive Oil Can substitute with any neutral oil.
  • 1 tsp Vanilla Extract Use pure extract for the best flavor.
  • 1 cup Granulated White Sugar Coconut sugar can be used for a different flavor.
  • 1/4 tsp Sea Salt
  • 1 cup All-Purpose Flour 1:1 gluten-free flour blend is an option.
  • 1 tbsp Baking Powder Ensure it's fresh for fluffiness.
  • 1/2 tsp Baking Soda Ensure it's fresh for optimal results.
  • 1 tbsp Vegan Green Food Dye Adjust for desired shade or omit for a natural look.
  • 1/2 cup Setton Farms Raw Pistachio Kernels Chopped for added flavor and texture.
For the Frosting
  • 1/2 cup Vegan Butter Traditional butter can be used for non-vegan options.
  • 1 cup Powdered Sugar Sifted to prevent clumps.
  • 1 tbsp Lemon Juice
  • 1 tbsp Rose Water
  • 1 tbsp Vegan Red Food Dye Adjust for desired hue.
  • 1 tbsp Dried Rose Buds Optional garnish for decoration.

Equipment

  • Mixing bowl
  • Whisk
  • Spatula
  • Mini cupcake pans
  • piping bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 340ºF (170ºC). Prepare mini cupcake pans with liners.
  2. Combine soy milk and lemon juice in a bowl to make vegan buttermilk; let sit to curdle.
  3. Add olive oil, vanilla, sugar, and salt to the vegan buttermilk and whisk until smooth.
  4. Sift in flour, baking powder, and baking soda; gently mix until just combined.
  5. Incorporate green food dye and pistachios until evenly distributed.
  6. Fill cupcake liners halfway and bake for 12.5 minutes at 340ºF. Lower temperature to 320ºF and bake for another 12.5 minutes.
  7. Cool cupcakes in pans for a few minutes then transfer to a wire rack to cool completely for 30 minutes.
  8. Cream vegan butter and powdered sugar in a bowl, then add lemon juice and rose water until creamy.
  9. Pipe buttercream onto cooled cupcakes, garnish with pistachios and rose buds if desired.
  10. Serve immediately or store in an airtight container.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

These delightful treats bring a luxurious flair to any gathering and are perfect for vegan baking enthusiasts.

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