Description
These Delicious Vegan Mini Rose Pistachio Cupcakes are a perfect treat for every occasion. Featuring a moist and vibrant pistachio-infused cupcake base colored with natural vegan green food dye, topped with a luscious rose-flavored vegan buttercream, and garnished with crunchy chopped pistachios and delicate mini dried rose buds, these cupcakes combine floral notes with nutty richness in every bite. They are fully vegan, made without any animal products, and are perfect for celebrations or a special dessert.
Ingredients
Scale
Cake Ingredients
- 1 cup Soy milk (unsweetened)
- 1/2 small lemon, juiced
- 1/3 cup Extra virgin olive oil
- 1 tsp Vanilla extract
- 1 cup Granulated white sugar (coconut sugar can be an alternative)
- 1/4 tsp Sea salt
- 1 1/4 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tbsp Vegan green food dye (adjust to taste)
- 1/2 cup Setton Farms Raw Pistachio Kernels (chopped)
Buttercream Ingredients
- 1/2 cup Vegan butter
- 2 cups Powdered sugar
- 1 tbsp Lemon juice
- 1 tbsp Food grade rose water
- 1 tbsp Vegan red food dye (adjust to taste)
- 1/2 cup Setton Farms Raw Pistachio Kernels (chopped for topping)
- Mini dried rose buds (optional)
Instructions
- Cupcake Preparation: Preheat your oven to 340ºF (170ºC) and line two mini 24-cupcake baking pans with cupcake liners to prepare for baking.
- Mix Wet Ingredients: In a medium mixing bowl, whisk together the soy milk and lemon juice until well combined, creating a vegan buttermilk substitute.
- Add Oil, Vanilla, Sugar, and Salt: Pour in the olive oil, vanilla extract, granulated sugar, and sea salt to the soy milk mixture, mixing thoroughly to combine all wet ingredients.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking powder, and baking soda to the bowl, stirring carefully until the batter is smooth and free of lumps.
- Add Color and Nuts: Mix in the vegan green food dye a few drops at a time until the desired vibrant green is achieved, then fold in the chopped pistachio kernels evenly through the batter.
- Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about halfway to allow room for rising during baking.
- Bake First Stage: Bake in the preheated oven at 340ºF (170ºC) for 12 and a half minutes, then reduce the oven temperature to 320ºF (160ºC).
- Bake Second Stage: Continue baking for an additional 12 and a half minutes or until a toothpick inserted in the center comes out clean and the cupcakes are lightly golden.
- Prepare Buttercream: In a mixing bowl, cream the vegan butter until fluffy, then gradually add powdered sugar, mixing continuously until smooth.
- Add Flavor and Color to Buttercream: Blend in the lemon juice and food grade rose water, stirring until the mixture is creamy and fragrant.
- Color the Buttercream: Add vegan red food dye to the buttercream, mixing until the desired rosy hue is achieved.
- Cool Cupcakes: Remove cupcakes from the oven and place them on a cooling rack, allowing them to cool completely for at least 30 minutes before decorating.
- Decorate: Using a piping bag filled with the rose buttercream, decorate the cooled cupcakes with swirls or desired patterns.
- Add Final Touches: Sprinkle chopped pistachios on top of each frosted cupcake and optionally place a mini dried rose bud for an elegant finish.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent buttercream from melting.
- Adjust the amount of food dye to achieve preferred color intensity without affecting flavor.
- For a nut-free version, omit the pistachios or substitute with seeds (e.g., sunflower seeds).
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Use powdered sugar for a smoother buttercream texture compared to granulated sugar.
