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Vegan Mini Rose Pistachio Cupcakes

Delicious Vegan Mini Rose Pistachio Cupcakes for Every Occasion

Indulge in these delightful Vegan Mini Rose Pistachio Cupcakes, combining floral rose and nutty pistachio for a perfect treat.
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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: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Soy Milk Can substitute with almond or oat milk.
  • 1 tablespoon Lemon Juice Can substitute with apple cider vinegar.
  • 1/4 cup Extra Virgin Olive Oil Can substitute with melted coconut oil.
  • 1 teaspoon Vanilla Extract Almond extract is a good alternative.
  • 3/4 cup Granulated White Sugar Consider coconut sugar or agave syrup.
  • 1/4 teaspoon Sea Salt
  • 1 1/2 cups All-Purpose Flour Can use a gluten-free blend.
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 5 drops Vegan Green Food Dye Adjust drops for desired shade.
  • 1/2 cup Setton Farms Raw Pistachio Kernels Can substitute with walnuts or pecans.
For the Buttercream Frosting
  • 1/2 cup Vegan Butter Ensure it's softened.
  • 2 cups Powdered Sugar Sift for a smoother finish.
  • 1 tablespoon Lemon Juice Can swap with vanilla extract.
  • 1 teaspoon Rose Water
  • 5 drops Vegan Red Food Dye Adjust for preferred shade.
  • 1/4 cup Chopped Pistachios For garnish.
  • 2 pieces Mini Dried Rose Buds Optional decorative element.

Equipment

  • Oven
  • Mixing bowls
  • Cupcake Pans
  • piping bag

Method
 

Preparation Steps
  1. Preheat the Oven to 340°F (170°C) and prepare mini cupcake pans with liners.
  2. Mix the soy milk and lemon juice to create vegan buttermilk. Whisk in olive oil, vanilla extract, sugar, and salt.
  3. Sift together flour, baking powder, and baking soda. Fold dry mixture into the wet ingredients until smooth.
  4. Add vegan green food dye, and fold in pistachio kernels.
  5. Fill each cupcake liner halfway with batter.
  6. Bake for 12.5 minutes, then reduce temperature to 320°F (160°C) and bake for another 12.5 minutes.
  7. Make the buttercream by beating vegan butter, then adding powdered sugar, lemon juice, rose water, and red food dye.
  8. Cool the cupcakes for 5 minutes in the pan, then transfer to a wire rack for 30 minutes.
  9. Pipe buttercream onto cooled cupcakes and garnish with chopped pistachios and rose buds.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin C: 3mgCalcium: 2mgIron: 6mg

Notes

Ensure all ingredients are at room temperature for best results. Allow the cupcakes to cool completely before frosting to maintain the structure of the buttercream.

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