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Vegan Mini Rose Pistachio Cupcakes

Vegan Mini Rose Pistachio Cupcakes for Delightful Celebrations

Delightful Vegan Mini Rose Pistachio Cupcakes are perfect for any celebration.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Soy Milk Almond or oat milk also work.
  • 1 tbsp Lemon Juice Fresh juice for best flavor.
  • 1/3 cup Extra Virgin Olive Oil Can substitute with neutral oil.
  • 1 tsp Vanilla Extract Almond extract can be used.
  • 3/4 cup Granulated White Sugar Coconut sugar is a healthier option.
  • 1/4 tsp Sea Salt
  • 1 1/2 cups All-Purpose Flour Whole wheat can be substituted.
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tbsp Vegan Green Food Dye Optional for color.
  • 1/2 cup Chopped Pistachio Kernels Can replace with ground almonds or walnuts.
For the Buttercream Frosting
  • 1/2 cup Vegan Butter Avocado or nut-based butters can be used.
  • 2 cups Powdered Sugar
  • 1 tbsp Rose Water Can substitute with vanilla extract.
  • 1 tbsp Dried Rose Buds For garnish.

Equipment

  • Oven
  • mixing bowls
  • whisk
  • Cupcake Liners
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 340ºF (170ºC) and place mini cupcake liners in baking forms.
  2. In a medium bowl, whisk soy milk and lemon juice. Let it sit for 5 minutes.
  3. Add olive oil, vanilla extract, sugar, and sea salt to the soy milk mixture and stir well.
  4. Sift together flour, baking powder, and baking soda in another bowl. Fold into wet ingredients until just combined.
  5. Stir in vegan food dye and chopped pistachios.
  6. Fill cupcake liners halfway with batter and bake for 25 minutes, lowering the temperature to 320ºF (160ºC) halfway through.
  7. For frosting, beat vegan butter and powdered sugar until fluffy. Add lemon juice and rose water until smooth.
  8. Frost cooled cupcakes with rose-scented buttercream and garnish with chopped pistachios and dried rose buds.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 200mgPotassium: 100mgFiber: 1gSugar: 10gVitamin C: 2mgCalcium: 1mgIron: 4mg

Notes

Ensure cupcakes cool completely before frosting to prevent melting.

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