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Vegan Mini Rose Pistachio Cupcakes Recipe

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These Vegan Mini Rose Pistachio Cupcakes are delightful bite-sized treats featuring moist pistachio-infused cupcakes topped with a smooth, fragrant rose-flavored vegan buttercream. Their pastel green and pink hues, garnished with chopped pistachios and delicate dried rose buds, make them perfect for special occasions or elegant tea parties. Dairy-free and full of floral and nutty flavors, these cupcakes are a beautiful and delicious vegan dessert.

Ingredients

Pistachio Cupcakes

  • 3/4 cup unsweetened soy milk
  • 1 tbsp lemon juice (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 until combined. This mixture acts as a vegan substitute for buttermilk.
  2. Mix wet ingredients: Add the olive oil, vanilla extract, sugar, and sea salt to the soy milk-lemon mixture and whisk until all ingredients are well incorporated.
  3. Add dry ingredients: Gradually add the all-purpose flour, baking powder, and baking soda to the wet mixture. Stir until you achieve a smooth batter without lumps.
  4. Color the batter: Add about 5 drops of vegan green food dye to the batter and mix well. Adjust number of drops for desired pastel green shade.
  5. Fold in pistachios: Gently fold in the chopped pistachio kernels using a whisk or spatula until evenly distributed.
  6. Prepare baking forms: Preheat the oven to 340ºF (170ºC) and line two mini 24-cupcake baking forms with mini cupcake liners, or alternatively grease and use parchment paper or silicone baking forms.
  7. Fill cupcake molds: Fill each mini cupcake liner about halfway with the pistachio batter to allow room for rising.
  8. Bake cupcakes: Place the cupcake forms on the lower middle oven rack (middle rack if using silicone). Bake at 340ºF (170ºC) for 12 1/2 minutes, then lower the temperature to 320ºF (160ºC) and bake for another 12 1/2 minutes to prevent over-rising and ensure fluffiness.
  9. Cool cupcakes: Remove cupcakes from the oven and, if using liners, remove cupcakes from the baking form to cool faster. Let them cool on a rack for at least 30 minutes to prevent frosting from melting.
  10. Make buttercream frosting: Cut vegan butter into small cubes. Using an electric whisk, cream the vegan butter while gradually adding powdered sugar until crumbly. Add lemon juice and rose water, then mix until smooth buttercream forms.
  11. Color buttercream: Add vegan red food dye drops gradually until reaching the desired pastel pink color.
  12. Decorate cupcakes: Fill a piping bag fitted with your chosen nozzle with the rose buttercream. Pipe the frosting onto the cooled cupcakes in a circular rose pattern starting from the center.
  13. Garnish cupcakes: Sprinkle chopped pistachios on each cupcake and optionally place a mini dried rose bud on top for an exquisite finishing touch.

Notes

  • Using fresh lemon juice in the soy milk creates a vegan buttermilk substitute which is essential for the cupcakes’ texture.
  • Cutting vegan butter into small cubes before whipping helps achieve a smooth and crumbly frosting faster.
  • Adjust the amount of food coloring to get your preferred pastel shades for both batter and frosting.
  • Allow cupcakes to cool completely before frosting to prevent the buttercream from melting.
  • Dried rose buds are optional but add a beautiful and aromatic decoration; ensure they are food grade if used.

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