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Vegan Mini Rose and Pistachio Cupcakes Recipe

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★★★★★

4.4 from 136 reviews

These Vegan Mini Rose Cupcakes are delightful pistachio-flavored treats topped with a luscious rose water-infused vegan buttercream. Perfectly light and fluffy, these cupcakes are dyed pastel green and pink to create a beautiful, elegant presentation. Garnished with chopped pistachios and optional mini dried rose buds, they make a charming dessert for any occasion.

Ingredients

Scale

Pistachio Cupcakes

  • 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

Buttercream Frosting

  • 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)

Garnishes/Cupcake Decoration

  • 1/2 cup Setton Farms Raw Pistachio Kernels – chopped
  • 48 mini dried rose buds (optional)

Instructions

  1. Prepare Vegan Buttermilk: In a medium mixing bowl, whisk together the soy milk and lemon juice. This mixture will act as a vegan substitute for buttermilk.
  2. Mix Wet Ingredients: Add the olive oil, vanilla extract, granulated sugar, and sea salt to the bowl and whisk thoroughly until well combined.
  3. Combine Dry Ingredients: Add the all-purpose flour, baking powder, and baking soda to the wet mixture. Stir until you obtain a smooth, consistent batter.
  4. Add Food Coloring and Pistachios: Begin by adding a few drops of vegan green food dye into the batter and mix. Adjust color intensity to your preference, aiming for a light pastel green with approximately 5 drops. Gently fold in the chopped pistachio kernels using a whisk or spatula.
  5. Fill Cupcake Forms: Preheat the oven to 340ºF (170ºC). Line two mini 24-cupcake baking forms with liners or grease as preferred. Fill each mini cupcake cup about halfway with the batter.
  6. Bake Cupcakes: Place the cupcake forms on the lower middle rack of the oven (use middle rack if using silicone forms). Bake at 340ºF (170ºC) for 12.5 minutes. Then, reduce heat to 320ºF (160ºC) and bake for another 12.5 minutes to ensure the cupcakes remain fluffy without rising excessively.
  7. Prepare Buttercream Frosting: While cupcakes bake, cube the vegan butter. Using an electric whisk, cream the butter while gradually adding powdered sugar a little at a time until crumbly. Add lemon juice and rose water and continue mixing until smooth. Incorporate red food coloring gradually until achieving a light pastel pink shade.
  8. Cool Cupcakes: Once baked, remove cupcakes from the oven and from the baking forms if used to help cool faster. Place on a cooling rack for at least 30 minutes to prevent the buttercream from melting when applied.
  9. Decorate Cupcakes: Fit a piping bag with your chosen nozzle and fill it with the rose water buttercream. Pipe the frosting onto each cupcake by starting in the center and moving in a circular motion outward to create a mini rose shape.
  10. Garnish: Sprinkle each cupcake with the chopped pistachios and optionally place a mini dried rose bud on top for an elegant finish.

Notes

  • Cut the vegan butter into small cubes before whipping to ensure a smooth and creamy buttercream.
  • Use food-grade rose water for the frosting to ensure safe consumption and an authentic flavor.
  • Adjust food coloring drops gradually for desired pastel shades without overpowering the natural taste.
  • Mini dried rose buds are optional but add a beautiful decorative touch and subtle aroma.
  • Allow cupcakes to cool thoroughly before frosting to prevent melting.
  • You can line your mini cupcake pans with liners, grease them, or use silicone baking forms as alternatives.

Keywords: vegan cupcakes, pistachio cupcakes, rose cupcakes, mini cupcakes, vegan dessert, plant-based cupcakes, floral frosting, holiday dessert

Find it online: https://thefoodrecipe.com/vegan-mini-rose-and-pistachio-cupcakes-recipe/