Vegan Mini Rose Cupcakes (Print-Friendly Version)
Light, plant-based cupcakes with lemon, pistachio, and rose, finished with creamy pink buttercream and pretty decorations.
# List of Ingredients:
→ Pistachio Cupcakes
01 -
180 ml unsweetened soy milk
02 -
15 ml freshly squeezed lemon juice
03 -
180 ml extra virgin olive oil
04 -
15 ml vanilla extract
05 -
200 g granulated white sugar
06 -
2.5 g sea salt
07 -
250 g all-purpose flour
08 -
4 g baking powder
09 -
2 g baking soda
10 -
10 drops vegan green food colouring, or more to preference
11 -
60 g raw pistachio kernels, chopped
→ Buttercream Frosting
12 -
450 g vegan butter
13 -
720 g powdered sugar
14 -
10 ml freshly squeezed lemon juice
15 -
10 ml food grade rose water
16 -
10 drops vegan red food colouring, or more to preference
→ Garnishes
17 -
60 g raw pistachio kernels, chopped
18 -
48 mini dried rose buds, optional
# How to Prepare:
01 -
Preheat the oven to 170°C and line two mini 24-cup cupcake pans with mini cupcake liners, or grease the forms or use parchment paper as preferred.
02 -
In a medium mixing bowl, combine soy milk and lemon juice and whisk together. Set aside for a minute to curdle slightly.
03 -
Add olive oil, vanilla extract, sugar, and sea salt to the soy milk mixture. Whisk to combine thoroughly.
04 -
Add flour, baking powder, and baking soda to the bowl. Whisk until a smooth batter forms without lumps.
05 -
Add a few drops of vegan green food colouring and mix. Adjust colour as desired. Fold in chopped pistachio kernels using a whisk or spatula.
06 -
Spoon the batter into the prepared forms, filling each cavity halfway.
07 -
Place the pans on the lower middle oven rack and bake for 12.5 minutes at 170°C. Reduce temperature to 160°C and bake for another 12.5 minutes, until cakes are just firm and lightly golden.
08 -
Remove baked cupcakes from oven and take them out of the pans if possible. Cool completely on a wire rack for at least 30 minutes.
09 -
Cube vegan butter and cream with an electric mixer, gradually adding in powdered sugar. Once crumbly, add lemon juice and rose water. Mix until smooth and fluffy. Mix in red food colouring a few drops at a time to achieve desired pastel pink.
10 -
Transfer buttercream to a piping bag fitted with a nozzle. Pipe frosting onto each cooled cupcake, starting from the centre and swirling outward. Garnish with chopped pistachios and, optionally, a mini dried rose bud.
# Additional Information:
01 -
Dried rose buds are decorative and not intended for consumption; replace with edible flowers if desired.
02 -
Let vegan butter soften slightly before preparing the frosting to ease mixing.
03 -
Cupcakes remain fresh for up to 4 days if refrigerated.
04 -
Halve ingredient quantities for 24 mini cupcakes.