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Mini Rose Pistachio Cupcakes

Delightful Mini Rose Pistachio Cupcakes for Every Celebration

These Mini Rose Pistachio Cupcakes are vegan delights, perfect for every celebration, offering a light and fluffy texture with a hint of floral sweetness.
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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 Cupcake Batter
  • 1 cup Soy Milk Unsweetened
  • 1 tablespoon Lemon Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 1 teaspoon Vanilla Extract Pure for best results
  • 3/4 cup Granulated White Sugar Coconut sugar can be used
  • 1/4 teaspoon Sea Salt
  • 1 1/2 cups All-Purpose Flour Gluten-free blend optional
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Vegan Green Food Dye Optional
  • 1/2 cup Chopped Pistachios Can be ground or omitted
For the Rose Water Buttercream
  • 1/2 cup Vegan Butter Softened
  • 3 cups Powdered Sugar
  • 1 tablespoon Lemon Juice or vanilla extract
  • 2 tablespoons Food Grade Rose Water
  • 1 teaspoon Vegan Red Food Dye Optional
For Garnishing
  • to taste Dried Rose Buds Decorative only

Equipment

  • mixing bowls
  • Whisk
  • electric mixer
  • Cupcake pans
  • Piping bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 340°F (170°C) and line mini cupcake pans with liners.
  2. In a mixing bowl, whisk together the unsweetened soy milk and lemon juice, allowing them to sit for about 5 minutes.
  3. Add extra virgin olive oil, pure vanilla extract, granulated sugar, and sea salt to the soy mixture and blend thoroughly.
  4. In a separate bowl, combine the all-purpose flour, baking powder, and baking soda. Whisk until no lumps remain.
  5. Gradually mix the dry ingredients into the wet mixture, stirring gently until just combined.
  6. Incorporate vegan green food dye into the batter until you achieve a pastel shade and fold in the chopped pistachios.
  7. Evenly fill the cupcake liners halfway and bake for 25 minutes, reducing the temperature to 320°F (160°C) after the first 12.5 minutes.
  8. While the cupcakes are baking, cream softened vegan butter with powdered sugar until smooth and fluffy.
  9. Gradually mix in lemon juice and food grade rose water until creamy; tint with vegan red food dye if desired.
  10. Once baked, cool the cupcakes in the pans for 10 minutes before transferring to a wire rack for 30 minutes.
  11. Pipe the rose water buttercream onto each cupcake and garnish with chopped pistachios and dried rose buds.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Store cupcakes in an airtight container for up to 4 days or freeze un-frosted for 2 months. Reheat individually in the microwave for 10-15 seconds for a warm treat.

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