Vegan Mini Rose Cupcakes (Print Version)
# Ingredients:
→ Pistachio Cupcakes
01 -
3/4 cup unsweetened soy milk
02 -
1 tbsp lemon juice (juice of about 1/2 small lemon)
03 -
3/4 cup extra virgin olive oil
04 -
1 tbsp vanilla extract
05 -
1 cup granulated white sugar
06 -
1/2 tsp sea salt
07 -
2 cups all-purpose flour
08 -
1 tsp baking powder
09 -
1/2 tsp baking soda
10 -
10 drops vegan green food dye
11 -
1/2 cup Setton Farms Raw Pistachio Kernels, chopped
→ Buttercream Frosting
12 -
2 cups vegan butter
13 -
6 cups powdered sugar
14 -
2 tsp lemon juice
15 -
2 tsp food grade rose water
16 -
10 drops vegan red food dye
→ Garnishes/Cupcake Decoration
17 -
1/2 cup Setton Farms Raw Pistachio Kernels, chopped
18 -
48 mini dried rose buds (optional)
# Instructions:
01 -
Preheat the oven to 170°C and line two mini 24-cupcake baking forms with liners. Combine soy milk and lemon juice in a medium mixing bowl and whisk. Add olive oil, vanilla extract, sugar, and salt, and whisk again. Mix in flour, baking powder, and baking soda until smooth. Add green food dye and mix until desired shade. Fold in chopped pistachios and fill cupcake forms halfway. Bake at 170°C for 12.5 minutes, reduce to 160°C, and bake another 12.5 minutes.
02 -
Cut vegan butter into small cubes. Using an electric hand mixer, cream the butter while adding powdered sugar gradually. Once crumbly, add lemon juice and rose water, and mix until smooth. Add red food dye, starting with a few drops and increasing as needed for desired pastel pink color.
03 -
Let baked cupcakes cool on a cooling rack for 30 minutes. Fill a piping bag with buttercream, and pipe onto each cupcake in a circular motion. Garnish with chopped pistachios and optionally add a dried rose bud.
# Notes:
01 -
Store cupcakes in the fridge for up to 4 days. Allow the butter to soften slightly for easier mixing of the frosting. Dried rose buds are not edible but can be repurposed for rose tea.