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Vegan Mini Rose Pistachio Cupcakes

Vegan Mini Rose Pistachio Cupcakes for Sweet Celebrations

These Vegan Mini Rose Pistachio Cupcakes are a delightful treat that elevate celebrations with flavor and beauty.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Soy Milk Use unsweetened for best flavor.
  • 1 tbsp Lemon Juice Can substitute with apple cider vinegar.
  • 1/3 cup Extra Virgin Olive Oil Can swap with canola oil.
  • 1 tsp Vanilla Extract Almond extract is a good alternative.
  • 3/4 cup Granulated White Sugar Coconut sugar can be used for a low glycemic option.
  • 1/4 tsp Sea Salt
  • 1 1/2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Vegan Green Food Dye Adjust according to desired shade.
  • 3/4 cup Setton Farms Raw Pistachio Kernels Replace with finely chopped almonds for nut-free.
For the Frosting
  • 1/2 cup Vegan Butter Coconut cream can be used as a dairy-free alternative.
  • 2 cups Powdered Sugar
  • 1 tbsp Lemon Juice Adds brightness to buttercream.
  • 1 tbsp Food Grade Rose Water Can reduce or substitute with vanilla.
  • 1 tsp Vegan Red Food Dye Adjust for desired pink hue.
  • for decoration Dried Rose Buds Can be repurposed for tea.

Equipment

  • Mixing bowl
  • Whisk
  • baking trays
  • piping bag

Method
 

Baking Process
  1. Preheat the oven to 340ºF (170ºC) and line mini cupcake forms with liners.
  2. In a mixing bowl, combine soy milk with lemon juice and let sit for 5 minutes to curdle.
  3. Add olive oil, vanilla extract, sugar, and salt to the curdled mixture, whisk until smooth.
  4. Mix flour, baking powder, and baking soda in another bowl, then combine dry with wet ingredients without lumps.
  5. Fold in green food dye and pistachio kernels until evenly distributed.
  6. Fill mini cupcakes liners halfway with batter.
  7. Bake for 25 minutes, first at 340ºF for 12.5 minutes, then reduce to 320ºF for another 12.5 minutes.
  8. Cool in the tray for 10 minutes then transfer to a wire rack and cool completely for 30 minutes.
  9. Cream vegan butter until smooth, then mix in powdered sugar, lemon juice, and rose water until fluffy.
  10. Decorate cooled cupcakes with rose-scented buttercream using a piping bag, garnish with chopped pistachios and dried rose buds.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 200mgPotassium: 90mgFiber: 1gSugar: 10gVitamin C: 1mgCalcium: 2mgIron: 4mg

Notes

Ensure vegan butter is softened for easy mixing. Use an electric mixer for fluffy frosting texture. Cool completely before frosting to avoid melting.

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