Name: Vegan Mini Rose Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 3/4 cup soy milk (unsweetened); 1 tbsp lemon juice; 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; 1 tsp baking powder; 1/2 tsp baking soda; 10 drops vegan green food dye; 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; 1/2 cup Setton Farms Raw Pistachio Kernels (chopped); 48 mini dried rose buds (optional)

Vegan Mini Rose Cupcakes

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Indulge in the enchanting flavors of Vegan Mini Rose Cupcakes, a delightful treat that will brighten any occasion. Infused with aromatic rose water and crunchy pistachios, these charming cupcakes aren’t just visually stunning; they’re also light and fluffy, making them the perfect centerpiece for birthday parties, baby showers, or a sweet surprise in lunch boxes. Their pastel hues and unique flavor profile ensure they’ll impress both guests and family alike. Easy to prepare and entirely plant-based, these mini delights can be customized to suit your taste—whether you prefer a hint of citrus or an extra dash of sweetness.

Author: Anita
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: Makes approximately 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Vegan

Ingredients

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3/4 cup soy milk (unsweetened)
1 tbsp lemon juice
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
1 tsp baking powder
1/2 tsp baking soda
10 drops vegan green food dye
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
1/2 cup Setton Farms Raw Pistachio Kernels (chopped)
48 mini dried rose buds (optional)

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Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a mixing bowl, combine soy milk and lemon juice; let it curdle for 5 minutes. Then add olive oil, vanilla, sugar, and salt; mix well.
In another bowl, whisk the dry ingredients together (flour, baking powder, baking soda). Gradually add to the wet mixture until just combined. Fold in food dye and pistachios.
Divide the batter into liners and bake for 20–25 minutes until a toothpick comes out clean. Cool completely.
For frosting: Beat vegan butter until creamy, gradually add powdered sugar, then mix in lemon juice and rose water.
Frost cooled cupcakes generously and top with chopped pistachios or dried rose buds.

Nutrition

Serving Size: 1 cupcake (45g)
Calories: 190
Sugar: 16g
Sodium: 150mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg

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