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Delicate Vegan Mini Rose Pistachio Cupcakes

Vegan Mini Rose Pistachio Cupcakes are tender plant based cupcakes with pistachios, topped with rose scented buttercream and delicate garnishes.
Calories:
Author: Sandra Myers

Ingredients

Pistachio Cupcakes

  • ¾ cup unsweetened soy milk
  • 1 tablespoon lemon juice
  • ¾ cup extra virgin olive oil
  • 1 tablespoon vanilla extract
  • 1 cup granulated white sugar
  • ½ teaspoon sea salt
  • 2 cups all purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 10 drops vegan green food dye or to taste
  • ½ cup raw pistachio kernels chopped

Buttercream Frosting

  • 2 cups vegan butter
  • 6 cups powdered sugar
  • 2 teaspoons lemon juice
  • 2 teaspoons food grade rose water
  • 10 drops vegan red food dye or to taste

Garnish

  • ½ cup chopped pistachio kernels
  • 48 mini dried rose buds optional

Instructions

  • Preheat the oven to 340°F, line mini cupcake pans, mix all cupcake ingredients until smooth, then fill liners halfway.
  • Bake for 12½ minutes, lower the oven to 320°F, bake another 12½ minutes, then cool completely.
  • Beat vegan butter with powdered sugar, lemon juice, rose water, and food coloring until smooth.
  • Pipe frosting onto cooled cupcakes and finish with pistachios and rose buds if desired.