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Mini Rose Pistachio Cupcakes

Irresistible Mini Rose Pistachio Cupcakes Worth the Hype

Enjoy these delightful Mini Rose Pistachio Cupcakes with their unique flavors, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Soy Milk Unsweetened almond or oat milk works well too.
  • 1 tablespoon Lemon Juice You can substitute with vinegar if needed.
  • 1/3 cup Extra Virgin Olive Oil Melted coconut oil makes a great alternative.
  • 1 teaspoon Vanilla Extract Almond extract can offer a delightful twist.
  • 3/4 cup Granulated White Sugar Coconut sugar is a healthier option.
  • 1/4 teaspoon Sea Salt No substitutions needed.
  • 1 cup All-Purpose Flour For gluten-free cupcakes, try a gluten-free 1:1 flour blend.
  • 1 teaspoon Baking Powder No substitutions needed.
  • 1/2 teaspoon Baking Soda No substitutions needed.
  • 1 teaspoon Vegan Green Food Dye Natural green food coloring or matcha can be used for a healthier option.
  • 1/2 cup Setton Farms Raw Pistachio Kernels If avoiding nuts, pistachio extract can still provide the essence.
For the Frosting
  • 1/2 cup Vegan Butter Coconut cream can be a delightful, rich substitute.
  • 2 cups Powdered Sugar No substitutions needed.
  • 1 tablespoon Food Grade Rose Water You can substitute with vanilla extract for a different profile.
  • 1 teaspoon Vegan Red Food Dye Beet juice is an excellent natural alternative.
For Decoration
  • as needed Mini Dried Rose Buds Consider using edible flowers for added flair.

Equipment

  • Mini cupcake pan
  • mixing bowls
  • whisk
  • Spoon or ice cream scoop
  • piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 340ºF (170ºC) and line the mini cupcake pan with liners.
  2. In a medium bowl, combine the soy milk with lemon juice to create a vegan buttermilk. Let sit for 5 minutes.
  3. Add olive oil, vanilla extract, granulated sugar, and salt to the vegan buttermilk. Whisk until smooth.
  4. Mix the flour, baking powder, baking soda, and green food dye into the wet mixture until smooth.
  5. Fold in the raw pistachio kernels until evenly distributed.
  6. Fill each cupcake liner halfway with batter. Bake for 12.5 minutes at 340ºF, then reduce to 320ºF and bake for an additional 12.5 minutes.
  7. Cool in the pan for 10 minutes before transferring to a wire rack for complete cooling.
  8. Beat vegan butter until creamy, then add powdered sugar, lemon juice, rose water, and red food dye for frosting.
  9. Once completely cool, frost each cupcake and decorate with chopped pistachios and mini rose buds.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 120mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 100IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Don't overmix the batter to maintain a light texture.

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