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Vegan Mini Rose Pistachio Cupcakes

Delightful Vegan Mini Rose Pistachio Cupcakes for Every Occasion

These Vegan Mini Rose Pistachio Cupcakes are a feast for the eyes and taste buds, perfect for any celebration.
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Prep Time 25 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Middle Eastern
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Soy Milk Can substitute with oat or almond milk.
  • 1 tbsp Lemon Juice Enhances flavor of the batter.
  • 1/3 cup Extra Virgin Olive Oil Can be substituted with neutral oil.
  • 1 tsp Vanilla Extract Alternatively, use almond extract.
  • 1 cup Granulated White Sugar Can be replaced with coconut sugar.
  • 1 pinch Sea Salt
  • 1 ½ cups All-Purpose Flour Can be substituted with gluten-free flour blend.
  • 1 tsp Baking Powder Ensure freshness.
  • ½ tsp Baking Soda Ensure freshness.
  • a few drops Vegan Green Food Dye Optional for color.
  • ½ cup Raw Pistachio Kernels Chopped; can substitute with other nuts.
For the Buttercream Frosting
  • ½ cup Vegan Butter Can substitute with coconut cream.
  • 2 cups Powdered Sugar Use alternative sweeteners for lower sugar.
  • 1 tbsp Rose Water Can be substituted with more lemon juice.
  • 2 tsp Vegan Red Food Dye Optional for color.
  • a few Dried Rose Buds Decorative element, not for consumption.

Equipment

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

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 340ºF (170ºC) and line mini cupcake forms with pastel cupcake liners.
  2. In a small bowl, combine soy milk with lemon juice to create vegan buttermilk; let sit for 5 minutes.
  3. In a medium bowl, mix olive oil, vanilla extract, sugar, and salt with the vegan buttermilk. Sift in flour, baking powder, and baking soda. Mix until smooth.
  4. Add vegan green food dye and fold in chopped raw pistachios.
  5. Fill cupcake liners halfway and bake for 12.5 minutes at 340ºF. Then, reduce temperature to 320ºF and bake another 12.5 minutes.
  6. Prepare the buttercream by whisking vegan butter and powdered sugar together, then add lemon juice and rose water.
  7. Cool cupcakes for 30 minutes on a wire rack before frosting.
  8. Frost cooled cupcakes with buttercream and decorate with chopped pistachios and dried rose buds.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Ensure vegan butter is at room temperature for easy spreading. Avoid overmixing the batter to keep cupcakes fluffy.

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