Description
Pistachio Rose Vegan Cupcakes are a delightful fusion of exotic flavors and elegant presentation, making them the perfect treat for any occasion. These mini cupcakes feature a moist, green-tinted cake infused with chopped pistachios, topped with a luscious pink rose-flavored buttercream. Garnished with crunchy nuts and delicate rose buds, they are not only visually stunning but also incredibly satisfying to eat. Ideal for celebrations, tea parties, or simply as a sweet indulgence at home, these vegan cupcakes will impress both guests and home bakers alike. With simple preparation steps and fresh ingredients, even novice bakers can create this unique dessert that tantalizes the taste buds.
Ingredients
- ¾ cup unsweetened soy milk
- 1 tbsp lemon juice
- ¾ cup extra virgin olive oil
- 1 tbsp vanilla extract
- 1 cup granulated sugar
- 2 cups all-purpose flour
- ½ cup raw pistachio kernels (chopped)
- 2 cups vegan butter
- 6 cups powdered sugar
- 2 tsp food-grade rose water
Instructions
- Preheat your oven to 340°F (170°C) and prepare mini cupcake pans with liners.
- Mix soy milk and lemon juice in a bowl to create vegan buttermilk; add olive oil, vanilla extract, sugar, and sea salt.
- Combine dry ingredients: flour, baking powder, and baking soda; whisk until smooth.
- Add green food coloring gradually until desired shade is reached.
- Fold in chopped pistachios; fill cupcake cavities halfway.
- Bake for 12½ minutes at 340°F, then lower temperature to 320°F and bake for another 12½ minutes.
- Make the frosting by creaming vegan butter with powdered sugar; mix in lemon juice and rose water.
- Cool cupcakes completely before decorating with frosting and garnishing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Use fresh ingredients for best results; check the expiration dates of baking powders and rose water. You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Experiment with different nut toppings like almonds or walnuts for added flavor variations.