Name: Vegan Mini Rose Cupcakes Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: Vegan
Ingredients: 3/4 cup soy milk (unsweetened); 1 tbsp lemon juice (juice of about 1/2 small lemon); 3/4 cup extra virgin olive oil; 1 tbsp vanilla extract; 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); 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)

Ingredients

3/4 cup soy milk (unsweetened)

1 tbsp lemon juice (the juice of about 1/2 small lemon)

3/4 cup extra virgin olive oil

1 tbsp vanilla extract

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)

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, for topping)

48 mini dried rose buds (optional)

Instructions

Step 1: Preheat your oven to 340ºF (170ºC) and line two mini 24-cupcake baking pans with mini cupcake liners. Alternatively, grease the pans, use parchment paper, or silicone forms.

Step 2: In a medium bowl, whisk together soy milk and lemon juice to make a vegan buttermilk substitute. Add the olive oil, vanilla extract, sugar, and salt; mix until combined.

Step 3: Stir in the flour, baking powder, and baking soda until smooth. Add a few drops of green food dye and mix well. Add more to reach your desired shade of green (about 5 drops for pastel green).

Step 4: Fold the chopped pistachios into the batter gently. Fill each mini cupcake liner about halfway with batter.

Step 5: Place pans on the lower middle rack (middle rack for silicone forms). Bake at 340ºF (170ºC) for 12 1/2 minutes, then reduce heat to 320ºF (160ºC) and bake for another 12 1/2 minutes to ensure fluffy texture without excessive rising.

Step 6: While cupcakes bake, prepare the buttercream. Cut vegan butter into small cubes. Using an electric mixer, cream the butter and gradually add powdered sugar, mixing until crumbly.

Step 7: Add lemon juice and rose water to the buttercream, mixing until smooth. Add red food dye gradually to achieve a pastel pink color, mixing thoroughly.

Step 8: Once cupcakes are fully baked, remove from oven and cool on a rack for at least 30 minutes to prevent melting the frosting.

Step 9: Fit a piping bag with your preferred nozzle and fill it with buttercream. Pipe the frosting onto each cupcake in a circular motion starting from the center.

Step 10: Garnish each cupcake with chopped pistachios and optionally top with a mini dried rose bud for a beautiful finish.

Tips & Variations

For a more intense rose flavor, increase the rose water slightly but be cautious as it can become overpowering.

You can substitute chopped almonds or walnuts for pistachios if preferred.

Use silicone cupcake molds for easier removal and a cleaner shape.

If you don’t want to use artificial food coloring, consider natural alternatives like matcha powder for green.

FAQs

Can I use a different plant milk instead of soy milk?

Yes, you can substitute soy milk with almond, oat, or any other plant-based milk you prefer. Just ensure it is unsweetened to balance the sweetness in the recipe.

What if I don’t have rose water?

If you don’t have rose water, you can omit it or replace it with a small amount of vanilla extract or almond extract for a different but pleasant flavor.