Description
Enjoy these elegant Vegan Mini Rose Cupcakes with a delicate green pistachio-infused batter and a creamy, fragrant rose-flavored buttercream frosting. Perfectly mini-sized, these cupcakes combine the subtle flavors of rose water, lemon, and pistachios for a sophisticated treat suitable for any occasion.
Ingredients
Mini Cupcakes
- 3/4 cup soy milk (unsweetened)
- 1 tbsp lemon juice (about 1/2 small lemon)
- 3/4 cup extra virgin olive oil
- 1 tbsp vanilla paste
- 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)
- 1/2 cup Setton Farms Raw Pistachio Kernels (chopped)
- 48 mini dried rose buds (optional)
Instructions
- Make the Mini Cupcakes: Preheat your oven to 340ºF (170ºC) and line two mini 24-cupcake baking forms with mini cupcake liners. Alternatively, you can grease the baking form, use parchment paper, or a silicone baking form.
- Prepare the Batter: In a medium mixing bowl, whisk together the soy milk and lemon juice to create a vegan buttermilk substitute. Add olive oil, vanilla paste, sugar, and sea salt, mixing well to combine. Then, incorporate the flour, baking powder, and baking soda, mixing until you achieve a smooth batter.
- Add Color and Pistachios: Add about 5 drops of vegan green food dye to the batter and mix until well distributed. Adjust with more dye to reach your desired shade of green. Gently fold in the chopped pistachio kernels using a whisk or spatula for even distribution.
- Fill and Bake: Fill the mini cupcake liners about halfway with the batter. Place the baking forms on the lower middle rack of the preheated oven (or middle rack if using silicone forms). Bake at 340ºF (170ºC) for 12 1/2 minutes, then reduce the temperature to 320ºF (160ºC) and bake for another 12 1/2 minutes to ensure fluffy cupcakes without over-rising.
- Make the Buttercream Frosting: While baking, cut the vegan butter into small cubes. Using an electric whisk, cream the butter while gradually adding powdered sugar. When mixture becomes crumbly, add lemon juice and rose water, then continue mixing until smooth and creamy.
- Add Color to Frosting: Slowly mix in vegan red food dye, starting with a few drops and adjusting to reach a light pastel pink or your preferred shade. Be cautious not to add too much liquid; the buttercream will smooth out after about a minute of mixing.
- Cool Cupcakes: Once baked, remove cupcakes from the oven and, if using liners, remove cupcakes from the baking forms to cool faster. Let them cool completely on a cooling rack for at least 30 minutes to prevent the buttercream from melting.
- Decorate the Cupcakes: Fit a piping bag with your preferred nozzle and fill it with the buttercream. Pipe the frosting onto each cupcake starting from the center, using a circular motion to create a rose pattern, as shown in the recipe video.
- Finish with Garnishes: Sprinkle chopped pistachios over the frosted cupcakes and optionally place a mini dried rose bud on each for a charming decorative touch.
Notes
- Cut vegan butter into small cubes before creaming to help it mix evenly and prevent lumps.
- Adjust food coloring gradually to reach your preferred shade without compromising the batter or frosting texture.
- Allow cupcakes to cool completely before frosting to avoid melting the buttercream.
- Use silicone baking forms if you prefer easier cupcake removal without liners.
- Dried rose buds are optional but add an elegant touch and mild floral aroma.
