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Vegan Mini Rose Pistachio Cupcakes

Vegan Mini Rose Pistachio Cupcakes

Delightful Vegan Mini Rose Pistachio Cupcakes blend fragrant rose water and crunchy pistachios for a beautiful 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: Sweets
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 cup Soy milk (unsweetened) provides a creamy base
  • 1 tbsp Lemon juice adds tang
  • 1/3 cup Extra virgin olive oil enhances richness
  • 1 tsp Vanilla extract elevates flavor
  • 1 cup Granulated white sugar sweetens the batter
  • 1/4 tsp Sea salt enhances flavors
  • 1 1/2 cups All-purpose flour foundation for structure
  • 1 tbsp Baking powder ensures rise
  • 1/2 tsp Baking soda works with lemon juice
  • 1 tsp Vegan green food dye for color
  • 1/2 cup Setton Farms Raw Pistachio Kernels (chopped) adds crunch
Frosting
  • 1/2 cup Vegan butter for creamy consistency
  • 1 1/2 cups Powdered sugar sweetens frosting
  • 1 tbsp Lemon juice adds zing
  • 1 tbsp Food grade rose water infuses floral sweetness
  • 1 tsp Vegan red food dye for rose hue
Garnish
  • 1/4 cup Setton Farms Raw Pistachio Kernels (chopped for garnish) for finishing touch
  • 2 tbsp Mini dried rose buds for decoration

Equipment

  • Cupcake tin
  • Mixing bowls
  • whisk
  • Electric mixer
  • Wire rack

Method
 

Cupcake Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a cupcake tin lined with paper liners.
  2. Combine soy milk and lemon juice in a mixing bowl. Let it sit for about 5 minutes.
  3. Whisk together olive oil, vanilla extract, granulated sugar, and sea salt into the soy milk mixture.
  4. Mix the dry ingredients by whisking all-purpose flour, baking powder, and baking soda in a separate bowl.
  5. Combine the wet and dry mixtures gradually, stirring just until mixed. Add food dye.
  6. Fold in the chopped pistachio kernels gently.
  7. Distribute the batter into the prepared cupcake tins, filling them about 2/3 full.
  8. Bake for 25 minutes or until a toothpick comes out clean.
  9. Cool the cupcakes completely on a wire rack.
Frosting and Garnish
  1. Beat together vegan butter and powdered sugar until smooth and creamy.
  2. Incorporate lemon juice and rose water, beating until fluffy.
  3. Frost the cooled cupcakes generously and finish with chopped pistachios and rose buds.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin C: 5mgCalcium: 2mgIron: 4mg

Notes

Optional: Drizzle extra rose water on top for added fragrance.

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