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Vegan Mini Rose Pistachio Cupcakes

Vegan Mini Rose Pistachio Cupcakes for a Sweet Celebration

Delightfully fluffy Vegan Mini Rose Pistachio Cupcakes that combine earthy pistachios and floral hints for a guilt-free celebration treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup Soy Milk Can substitute with almond or oat milk.
  • 1 tablespoon Lemon Juice Can replace with vinegar.
  • ⅓ cup Extra Virgin Olive Oil Melted coconut oil can be used.
  • 1 teaspoon Vanilla Extract Substitute with almond extract for a twist.
  • ¾ cup Granulated White Sugar Can swap with coconut sugar.
  • 1 pinch Sea Salt
  • 1 ½ cups All-Purpose Flour Gluten-free flour blend works well.
  • 1 teaspoon Baking Powder Ensure it is fresh.
  • ½ teaspoon Baking Soda Ensure it is fresh.
  • a few drops Vegan Green Food Dye Can be omitted or replaced with matcha.
  • ½ cup Raw Pistachio Kernels Can substitute with ground almonds.
Frosting Ingredients
  • ½ cup Vegan Butter Margarine can be an alternative.
  • 2 cups Powdered Sugar Necessary for the right consistency.
  • 1 tablespoon Food Grade Rose Water Can be omitted if sensitive.
  • a few drops Vegan Red Food Dye Adjust according to preference.
Decoration Ingredients
  • Dried Rose Buds Optional decorative topping.

Equipment

  • Mixing bowls
  • Whisk
  • Cupcake pans
  • Piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 340ºF (170ºC) and prepare mini cupcake pans with paper liners.
  2. Whisk together soy milk and lemon juice in a medium bowl, then let sit. Add olive oil, vanilla, sugar, and salt, mixing until smooth.
  3. Sift in flour, baking powder, and baking soda, stirring gently until smooth.
  4. Add vegan green food dye, mix until desired color, then fold in pistachios.
  5. Fill each cupcake liner halfway with batter and bake for 25 minutes, reducing the temperature after the first 12.5 minutes.
  6. Prepare the frosting by creaming vegan butter, then adding powdered sugar, lemon juice, rose water, and red dye.
  7. Once cupcakes are cool, pipe frosting onto each mini cupcake.
  8. Garnish with chopped pistachios and optional dried rose buds.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 80mgPotassium: 100mgFiber: 1gSugar: 10gVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Fresh ingredients are key for maximum rise. Let cupcakes cool completely before frosting for best appearance.

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