Vegan Mini Rose Pistachio Cupcakes
These Vegan Mini Rose Pistachio Cupcakes are tender, delicately flavored, and topped with dreamy rosewater buttercream.
Calories:
Ingredients
For the Cupcakes:
- ¾ cup soy milk unsweetened
- 1 tbsp lemon juice about ½ small lemon
- ¾ cup extra virgin olive oil
- 1 tbsp vanilla extract
- 1 cup granulated white sugar
- ½ tsp sea salt
- 2 cups all-purpose flour spooned, not packed
- 1 tsp baking powder
- ½ tsp baking soda
- 10 drops vegan green food dye adjust as needed
- ½ cup raw pistachio kernels chopped
For the Rose Buttercream:
- 2 cups vegan butter cut into cubes
- 6 cups powdered sugar
- 2 tsp lemon juice
- 2 tsp food-grade rose water
- 10 drops vegan red food dye adjust as needed
For Garnish:
- ½ cup chopped raw pistachios
- 48 mini dried rosebuds optional but lovely
Instructions
- Preheat oven to 340ºF (170ºC) and line two 24-mini cupcake trays with liners.
- Whisk soy milk with lemon juice and let sit for 1 minute.
- Add olive oil, vanilla, sugar, and salt to the mixture and whisk well.
- Sift in flour, baking powder, and baking soda; mix until smooth.
- Stir in green food dye, then fold in chopped pistachios.
- Fill liners halfway, bake 12½ minutes at 340ºF, then 12½ minutes at 320ºF.
- Cool in pans 10 minutes, then on a rack for at least 30 minutes.
- Cream vegan butter, add powdered sugar gradually, then lemon juice and rose water; mix until smooth and tint pink.
- Pipe buttercream onto cupcakes and garnish with pistachios and optional rosebuds.