Description
These Vegan Mini Rose Cupcakes are delightful bite-sized treats featuring a tender, pistachio-studded green cupcake base topped with a smooth, pastel pink rose-flavored vegan buttercream. Perfectly balanced with hints of lemon and rose water, these cupcakes combine elegance and vegan-friendly ingredients in a visually stunning, delicious dessert ideal for parties or special occasions.
Ingredients
Scale
Mini Cupcakes
- 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)
Buttercream Frosting
- 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)
Instructions
- Make the Mini Cupcakes: Preheat your oven to 340ºF (170ºC) and prepare two mini 24-cupcake baking pans by lining them with mini cupcake liners or by greasing them and using parchment paper or silicone baking forms.
- Prepare Vegan Buttermilk: In a medium mixing bowl, combine the soy milk and lemon juice, whisking well to create a vegan substitute for buttermilk.
- Make the Batter: Add the olive oil, vanilla extract, sugar, and sea salt to the bowl with the vegan buttermilk and mix thoroughly. Then sift in the flour, baking powder, and baking soda, mixing until you achieve a smooth batter.
- Add Food Coloring: Begin by adding a few drops of green food dye, mixing well, and then adjust with more drops to reach your desired shade of green; approximately 5 drops will give a light pastel green.
- Fold in Pistachios: Gently fold the chopped pistachio kernels into the batter using a whisk or spatula ensuring even distribution.
- Fill and Bake: Fill your prepared mini cupcake forms about halfway with the batter. Place them in the oven on the lower middle rack (or middle rack if using silicone). Bake at 340ºF (170ºC) for 12 1/2 minutes, then reduce the oven temperature to 320ºF (160ºC) and bake for another 12 1/2 minutes to ensure the cupcakes rise properly and stay fluffy.
- Prepare the Buttercream Frosting: While cupcakes bake, cut the vegan butter into small cubes. Using an electric mixer, cream the butter and gradually add powdered sugar until crumbly. Then add lemon juice and food grade rose water, continuing to mix until smooth and creamy.
- Add Color to Frosting: Slowly mix in the red vegan food dye, starting with a few drops and adding more until you achieve a light pastel pink consistent with the recipe.
- Cool the Cupcakes: Once baked, remove cupcakes from oven and cooling rack. If using liners, gently remove cupcakes from the baking forms to cool more quickly. Allow cupcakes to cool completely for at least 30 minutes; this prevents the buttercream from melting when applied.
- Pipe the Frosting: Fit a piping bag with your preferred nozzle and fill it with the rose-flavored buttercream. Pipe the frosting starting from the middle of each cupcake in a circular motion to create a beautiful rose effect.
- Decorate: Sprinkle the tops of the frosted cupcakes with the chopped pistachios. Optionally, garnish each cupcake with a mini dried rose bud for an elegant finish.
Notes
- Make sure to spoon your flour into the measuring cup rather than packing it in to avoid dense cupcakes.
- Cut the vegan butter into small cubes before creaming to ensure even and smooth frosting.
- Adjust food coloring gradually to achieve the desired pastel shades without over-coloring.
- Allow cupcakes to cool completely before frosting to prevent melting and maintain proper texture.
- Mini dried rose buds are optional but add a beautiful decorative touch and subtle aroma.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: vegan mini rose cupcakes, pistachio cupcakes, rose water frosting, vegan desserts, bite-sized cupcakes, plant-based cupcakes, holiday desserts
