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Mini Rose Pistachio Cupcakes

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Delight in these Vegan Mini Rose Pistachio Cupcakes, a perfect treat for birthdays, baby showers, or special occasions like Valentine’s Day and St. Patrick’s Day! These soft, nutty cupcakes combine pistachios, rose water, and a fluffy vegan buttercream for a delicious and elegant dessert. With their beautiful pastel colors, these dairy-free, egg-free cupcakes will impress both vegans and non-vegans alike!

Ingredients

Scale

For the Cupcakes:

  • 3/4 cup unsweetened soy milk
  • 1 2/3 tbsp lemon juice (to make vegan buttermilk)
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup granulated white sugar
  • 3/4 cup extra virgin olive oil
  • 1 tbsp vanilla extract
  • 1 cup raw pistachio kernels, finely ground

For the Rose Pistachio Buttercream:

  • 2 cups vegan butter, softened
  • 6 cups powdered sugar
  • 2 tsp food-grade rose water
  • 10 drops vegan green food dye (for pistachio color, adjust to preference)
  • 10 drops vegan red food dye (for rose pink, adjust to preference)

For Decoration:

  • 48 mini dried rosebuds

Instructions

  1. Prepare the Vegan Buttermilk:

    • In a small bowl, mix soy milk with lemon juice and let it sit for 5 minutes to curdle. This creates a dairy-free buttermilk.

  2. Make the Cupcake Batter:

    • Preheat the oven to 350°F (175°C) and line a mini cupcake tray with liners.
    • In a large mixing bowl, whisk together flour, baking powder, baking soda, sea salt, and ground pistachios.
    • In another bowl, whisk sugar, olive oil, vanilla extract, and vegan buttermilk until smooth.
    • Gradually add the wet ingredients to the dry ingredients, stirring until combined. Do not overmix.

  3. Bake the Cupcakes:

    • Fill each cupcake liner 3/4 full with batter.
    • Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
    • Let the cupcakes cool completely before frosting.

  4. Prepare the Rose Pistachio Buttercream:

    • In a mixing bowl, beat vegan butter until light and fluffy.
    • Gradually add powdered sugar, mixing well.
    • Add rose water and continue beating until smooth.
    • Divide the buttercream into two portions:
      • Green for pistachio: Mix in green food dye.
      • Pink for rose: Mix in red food dye.

  5. Decorate the Cupcakes:

    • Pipe swirls of green and pink frosting onto each cupcake using a piping bag.
    • Top each cupcake with a mini dried rosebud for a beautiful finishing touch.

Notes

  • For a nut-free version, substitute pistachios with pumpkin seeds.
  • If you prefer a lighter oil, use grapeseed oil instead of olive oil.
  • Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

Find it online: https://yumfoodusa.com/mini-rose-pistachio-cupcakes/