Description
Delightfully delicate Vegan Mini Rose Cupcakes feature a moist pistachio-infused cake with pastel green hues, topped with a luscious rose-flavored vegan buttercream frosting. Perfect for special occasions or elegant gatherings, these 48 mini cupcakes combine floral notes with a rich, creamy texture while honoring a completely plant-based diet.
Ingredients
Mini Cupcakes
- 3/4 cup unsweetened soy milk
- 1 tbsp lemon juice (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, 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, cut into small cubes
- 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, see notes)
Instructions
- Make the Mini Cupcakes: Preheat your oven to 340ºF (170ºC). Line two mini 24-cupcake baking pans with mini cupcake liners or prepare your preferred greasing method or silicone forms.
- Prepare Vegan Buttermilk: In a medium mixing bowl, whisk together the soy milk and lemon juice to create a vegan buttermilk substitute.
- Mix Wet Ingredients: Add the extra virgin olive oil, vanilla extract, granulated sugar, and sea salt to the vegan buttermilk mixture and whisk well to combine.
- Add Dry Ingredients: Incorporate the all-purpose flour, baking powder, and baking soda into the wet ingredients and mix until the batter is smooth.
- Color and Fold Pistachios: Add a few drops of green vegan food coloring and mix; continue adding drops until you reach your preferred pastel green shade. Gently fold in the chopped pistachio kernels using a spatula or whisk.
- Fill and Bake Cupcakes: Pour the batter into the prepared mini cupcake liners or forms, filling each about halfway. Place the pans on the lower middle oven rack and 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 a fluffy texture without excessive rising.
- Make Buttercream Frosting: While cupcakes bake, prepare the frosting by creaming the cubed vegan butter with an electric whisk. Gradually add powdered sugar, mixing continuously until crumbly. Add lemon juice and rose water, then beat until the frosting is smooth.
- Add Color to Frosting: Carefully add vegan red food dye a few drops at a time, mixing well until you achieve a light pastel pink or desired intensity. Avoid adding excess liquid as the frosting will smooth out after mixing.
- Cool Cupcakes: Once baked, remove cupcakes from the oven and let them cool completely on a rack for at least 30 minutes to prevent frosting from melting.
- Decorate Cupcakes: Fit a piping bag with your desired nozzle and fill it with the rose-flavored buttercream. Pipe the frosting in a circular motion starting from the center of each cupcake to mimic rose petals.
- Garnish: Sprinkle chopped pistachio kernels over the frosted cupcakes. Optionally, add a dried mini rose bud atop each cupcake for an elegant finishing touch.
Notes
- Use unsweetened soy milk and allow the lemon juice to acidify it, creating a vegan buttermilk substitute which helps the cupcakes rise and tenderize.
- Cut vegan butter into small cubes to ensure smoother and faster creaming for the frosting.
- Adjust food coloring quantities based on your preferred pastel shade intensity.
- Dried rose buds are optional but add beautiful, authentic decoration suitable for serving at special events.
- Allow cupcakes to cool fully before frosting to prevent buttercream from melting or becoming runny.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
