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Vegan Mini Rose Pistachio Cupcakes

Fluffy Vegan Mini Rose Pistachio Cupcakes for Sweet Celebrations

Delight in these Vegan Mini Rose Pistachio Cupcakes, a perfect plant-based treat for any celebration.
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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: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup soy milk Almond or oat milk can be used as a substitute.
  • 1 tablespoon lemon juice Vinegar can be used for a similar effect.
  • 1/3 cup extra virgin olive oil Melted coconut oil can be used as an alternative.
  • 1 teaspoon vanilla extract Almond extract can be used for a different taste.
  • 3/4 cup granulated white sugar Coconut sugar can be used for a healthier option, but it may darken the color.
  • 1 pinch sea salt No substitutes necessary.
  • 1 1/2 cups all-purpose flour A gluten-free flour blend can be used for gluten-free options.
  • 1 teaspoon baking powder Ensure it is fresh for best results.
  • 1/2 teaspoon baking soda Essential for making the cupcakes fluffy.
  • a few drops vegan green food dye Adjust to achieve the desired pastel shade.
  • 1/2 cup chopped raw pistachios Ground pistachios can replace them for a smoother texture.
For the Frosting
  • 1/2 cup vegan butter Any plant-based butter alternative can be used.
  • 2 cups powdered sugar No substitutes necessary.
  • 2 tablespoons food-grade rose water Vanilla extract can substitute for a different flavor profile.
  • a few drops vegan red food dye Adjust to achieve the desired shade of pink.
  • optional chopped dried rose buds Can be omitted or replaced with other edible decorations.

Equipment

  • mini cupcake tins
  • Mixing Bowls
  • Whisk
  • Sifter
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 340°F (170°C) and line mini cupcake tins with colorful paper liners.
  2. In a mixing bowl, whisk together soy milk and lemon juice; let rest for 5 minutes. Add olive oil, vanilla extract, granulated sugar, and sea salt; mix until smooth.
  3. Sift in the flour, baking powder, and baking soda. Stir gently until just combined, ensuring the batter is smooth.
  4. Add vegan green food dye and mix until the desired pastel shade is reached. Fold in the chopped pistachios.
  5. Fill each cupcake liner halfway with batter. Bake for 12.5 minutes at 340°F, then reduce to 320°F (160°C) and bake for another 12.5 minutes.
  6. While cupcakes cool, cream vegan butter and powdered sugar. Gradually add lemon juice and rose water, and mix until smooth. Incorporate vegan red food dye.
  7. Once cooled, frost each cupcake using a piping bag and garnish with chopped pistachios and optional dried rose buds.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 120mgPotassium: 100mgFiber: 1gSugar: 15gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Store cupcakes in an airtight container for up to 4 days. For longer storage, freeze without frosting for up to 3 months.

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