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Vegan Mini Rose Cupcakes

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Delicate vegan mini cupcakes infused with rose and crowned with pistachio frosting.

Ingredients

Scale
  • 3/4 cup soy milk (unsweetened)
  • 1 tablespoon lemon juice
  • 3/4 cup extra virgin olive oil
  • 1 tablespoon vanilla extract
  • 1 cup granulated white sugar
  • 1/2 teaspoon sea salt
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 10 drops vegan green food dye
  • 1/2 cup Raw Pistachio Kernels (chopped)
  • 2 cups vegan butter
  • 6 cups powdered sugar
  • 2 teaspoons lemon juice
  • 2 teaspoons food-grade rose water
  • 10 drops vegan red food dye
  • 1/2 cup Raw Pistachio Kernels (chopped)
  • 48 mini dried rose buds (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a mini cupcake pan with paper liners.
  2. Whisk together the soy milk and lemon juice in a medium bowl and let it sit for about five minutes.
  3. Add the olive oil, vanilla extract, and sugar to the curdled soy milk, whisking until smooth.
  4. Whisk together the flour, baking powder, baking soda, and sea salt in a separate bowl.
  5. Fold the dry ingredients into the wet mixture until just combined.
  6. Add the green food dye and chopped pistachios, mixing gently.
  7. Fill cupcake liners two-thirds full and bake for 15-18 minutes.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Cream together vegan butter, powdered sugar, lemon juice, and rose water in a bowl until fluffy.
  10. Frost the cooled cupcakes and top with chopped pistachios.
  11. Optionally, place a mini dried rose bud on each cupcake for garnish.

Notes

Let the cupcakes sit for a day for flavors to meld beautifully. Avoid overmixing the batter to prevent dense cupcakes.

Nutrition

Keywords: vegan cupcakes, rose cupcakes, mini cupcakes, plant-based dessert

Find it online: https://savoryaddict.com/vegan-mini-rose-cupcakes/