Name: Vegan Mini Rose and Pistachio Cupcakes Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 3/4 cup soy milk – unsweetened; 1 tbsp lemon juice (juice of about 1/2 small lemon); 3/4 cup extra virgin olive oil; 1 tbsp vanilla extract; 1 cup granulated white sugar; 1/2 tsp sea salt; 2 cups all-purpose flour (spooned into the cup, not packed); 1 tsp baking powder; 1/2 tsp baking soda; 10 drops vegan green food dye (or more, to taste); 1/2 cup Setton Farms Raw Pistachio Kernels – chopped; 2 cups vegan butter; 6 cups powdered sugar; 2 tsp lemon juice; 2 tsp food grade rose water; 10 drops vegan red food dye (or more, to taste); 1/2 cup Setton Farms Raw Pistachio Kernels – chopped; 48 mini dried rose buds (optional)

Ingredients

3/4 cup unsweetened soy milk

1 tbsp lemon juice (about 1/2 small lemon)

3/4 cup extra virgin olive oil

1 tbsp vanilla extract

1 cup granulated white sugar

1/2 tsp sea salt

2 cups all-purpose flour (spooned into the cup, not packed)

1 tsp baking powder

1/2 tsp baking soda

10 drops vegan green food dye (or more, to taste)

1/2 cup Setton Farms Raw Pistachio Kernels, chopped

2 cups vegan butter

6 cups powdered sugar

2 tsp lemon juice

2 tsp food grade rose water

10 drops vegan red food dye (or more, to taste)

1/2 cup Setton Farms Raw Pistachio Kernels, chopped (for garnish)

48 mini dried rose buds (optional)

Instructions

Step 1: Preheat the oven to 340ºF (170ºC) and line two mini 24-cupcake baking forms with mini cupcake liners. Alternatively, grease the forms, use parchment paper, or a silicone baking form.

Step 2: In a medium mixing bowl, whisk together the soy milk and lemon juice to create a vegan buttermilk substitute. Add the olive oil, vanilla extract, sugar, and salt, then mix well.

Step 3: Add the flour, baking powder, and baking soda to the wet mixture and mix until smooth.

Step 4: Stir in a few drops of green food dye and mix again. Add more drops to achieve your preferred shade of green.

Step 5: Fold the chopped pistachio kernels into the batter using a whisk or spatula.

Step 6: Fill each mini cupcake liner about halfway with batter.

Step 7: Place the cupcake forms on the lower middle rack of the preheated oven (middle rack if using silicone forms). Bake at 340ºF (170ºC) for 12 1/2 minutes, then reduce the temperature to 320ºF (160ºC) and bake for another 12 1/2 minutes.

Step 8: While cupcakes bake, prepare the buttercream. Cut the vegan butter into small cubes. Using an electric whisk, cream the butter while gradually adding powdered sugar until crumbly.

Step 9: Add lemon juice and rose water, then mix until smooth. Add red food dye gradually until you reach the desired pastel pink color.

Step 10: When cupcakes are done, remove from oven and let cool completely on a cooling rack for at least 30 minutes.

Step 11: Fit a piping bag with a nozzle and fill with the rose buttercream. Starting from the center, pipe frosting onto each cupcake in a circular motion to create a rose shape.

Step 12: Garnish each cupcake with chopped pistachios and, if desired, a mini dried rose bud.

Tips & Variations

Use more or fewer drops of food coloring to achieve your preferred pastel shades.

Chill the vegan butter before creaming for a smoother, fluffier frosting.

Substitute rose water with 1 tsp almond extract for a different floral note.

For gluten-free cupcakes, replace all-purpose flour with a gluten-free baking flour blend.

FAQs

Can I use a different type of milk instead of soy milk?

Yes, you can substitute soy milk with other plant-based milks like almond, oat, or coconut milk. Just ensure it’s unsweetened for best results.

How do I prevent the buttercream from melting?

Allow the cupcakes to cool completely before frosting, and keep the finished cupcakes refrigerated until serving. If serving at room temperature, frost shortly before serving to keep the shape intact.