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These vegan mini rose cupcakes are my go-to for spring parties and afternoon gatherings. Their delicate pistachio flavor and blushing pink rose frosting always impress, and they are just the right two-bite treat for kids and adults alike. The pastel colors bring a touch of whimsy to the dessert table, making them a favorite for festive occasions.
The first time I made these was a trial run for a friend’s bridal shower and they disappeared faster than anything else on the table. Now I always keep dried mini roses in my pantry just in case.
Ingredients
- Soy milk: adds creaminess and moisture to the cupcakes I recommend unsweetened for best results
- Lemon juice: helps create a vegan buttermilk base from the soy milk Use fresh for the brightest flavor
- Extra virgin olive oil: gives richness and keeps the cakes tender Pick a mild variety for less pronounced flavor
- Vanilla extract: enhances the sweet floral notes Go for pure vanilla if possible
- Granulated white sugar: sweetens and ensures a soft crumb Choose organic for vegan friendly
- Sea salt: brings balance to the sweetness Use fine salt for even distribution
- All purpose flour: provides structure to the cupcakes Spoon lightly into measuring cups for best texture
- Baking powder and baking soda: allow the cakes to rise and stay light Always check your leaveners are fresh
- Vegan green food dye: adds that signature pastel green hue Choose a plant based natural color if you like
- Setton Farms raw pistachio kernels: bring crunch and nutty flavor I love using them because they are always fresh and vibrant in color
- Vegan butter: gives richness and helps with a stable frosting Allow it to soften before whipping
- Powdered sugar: creates a smooth buttercream Always sift if it looks clumpy
- Food grade rose water: gives delicate perfume to the frosting Use a high quality pure rose water for best taste
- Vegan red food dye: provides the delicate pink color Adjust to desired intensity for your event
- Mini dried rose buds: are perfect for decoration Choose whole unbroken buds for prettiest results
Step-by-Step Instructions
- Mix the Vegan Buttermilk:
- In a medium mixing bowl combine soy milk and lemon juice Whisk thoroughly and let sit for a minute to curdle just like classic buttermilk This important step creates a soft and tender crumb in the cupcakes
- Build the Wet Ingredients:
- To the buttermilk add olive oil vanilla sugar and sea salt Mix well until fully combined and glossy The mixture may look a little separated at first but keep stirring until it comes together
- Combine the Dry Ingredients:
- Add your flour baking powder and baking soda to the bowl Sift these in for an extra light batter and mix until the batter is smooth Do not overmix to keep the cupcakes fluffy
- Color and Fold:
- Add drops of vegan green food dye and gently stir to reach your preferred pastel shade Start with a little to avoid over coloring Fold in the chopped pistachio kernels last for even distribution
- Fill and Bake:
- Line your mini cupcake forms with liners or grease well Carefully fill each one halfway with batter for even rises Place on the lower middle oven rack and bake first at 340 F for 12 and a half minutes then reduce the temperature to 320 F and bake another 12 and a half minutes This two stage baking time keeps them fluffy and prevents doming
- Make the Buttercream Frosting:
- While cupcakes bake cut soft vegan butter into cubes and whip with a hand mixer Slowly add powdered sugar in batches Mix in lemon juice and rose water until fully smooth Finally add vegan red dye and blend to your preferred shade of pink Continue beating until the frosting is fluffy and holds its shape
- Cool and Decorate:
- Remove cupcakes from the oven and cool completely on a wire rack This takes at least thirty minutes Fill your piping bag with frosting and pipe generous roses in a circular motion starting in the center Sprinkle with more chopped pistachios and add a mini dried rose bud to each for that special touch
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My favorite part of these cupcakes is the hint of real pistachio and rose together I always think of my grandmother’s rose-scented hand cream and the happy nostalgia whenever I bake these for someone I love
Storage Tips
Store these cupcakes in an airtight container in the refrigerator They will stay fresh and tender for four days If you want to make them ahead freeze uniced cupcakes and frost the day of serving to keep the buttercream at peak texture
Ingredient Substitutions
If you do not have soy milk try another neutral plant milk like oat or almond For nut allergies substitute sunflower seeds for pistachios though the flavor will change You can swap rose water for a little extra vanilla or lemon juice for a zestier frosting
Serving Suggestions
I love these for afternoon tea spreads shower buffets or as edible favors for holiday gatherings They also look beautiful arranged on a tiered stand with fresh fruit or other mini desserts
Cultural and Historical Context
Rose water and pistachios are a pairing celebrated in Middle Eastern and South Asian desserts Their combination in a cupcake bridges tradition with modern baking Vegan versions like this make these classic flavors accessible for everyone at the table
Recipe Questions
- → How do I get pastel colors for the cupcakes and frosting?
Adjust the amount of vegan food coloring, adding drops gradually until you reach your preferred shade of green for the cakes and pink for the frosting.
- → Can I substitute the pistachios with another nut?
Absolutely! Try using finely chopped almonds or cashews for a different flavor and texture, keeping the same quantities.
- → What is the best way to store these cupcakes?
Place the finished cupcakes in an airtight container and refrigerate for up to four days to maintain freshness and prevent the buttercream from melting.
- → Is it necessary to use rose water in the frosting?
No, you can swap rose water for more vanilla extract or lemon juice if you prefer a subtler floral note or a citrus finish.
- → Are the dried rose buds edible?
Dried rose buds are typically decorative in this context. Remove before eating, or use edible garnishes instead for a safer option.