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Mini Rose Pistachio Cupcakes Recipe

Mini Rose Pistachio Cupcakes Recipe
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★★★★★

4.7 from 30 reviews

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) and 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.

Nutrition

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