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Mini Rose Pistachio Cupcakes

Delightful Mini Rose Pistachio Cupcakes Perfect for Celebrations

Enjoy these Vegan Mini Rose Pistachio Cupcakes, perfect for celebrations like Valentine's Day or St. Patrick's Day, with delightful floral and nutty flavors.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Middle Eastern
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup Soy Milk Can be substituted with oat milk.
  • 0.5 tablespoon Lemon Juice Juice of about half a small lemon.
  • 0.5 cup Extra Virgin Olive Oil Can substitute with another neutral oil.
  • 1 teaspoon Vanilla Extract Almond extract can also be used.
  • 1 cup Granulated White Sugar Can be substituted with coconut sugar.
  • 0.25 teaspoon Sea Salt
  • 1.5 cups All-Purpose Flour Can be replaced with a gluten-free blend.
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Baking Soda
  • 1 teaspoon Vegan Green Food Dye Adjust to achieve desired shade.
  • 0.5 cup Raw Pistachio Kernels Can be omitted for nut-free option.
Frosting Ingredients
  • 0.5 cup Vegan Butter Can substitute with coconut cream.
  • 1 cup Powdered Sugar Reduce for a less sweet frosting.
  • 1 tablespoon More Lemon Juice For extra flavor.
  • 2 teaspoons Food Grade Rose Water Or use vanilla extract.
  • 0.5 teaspoon Vegan Red Food Dye Adjust based on desired intensity.
Decoration Ingredients
  • 12 pieces Mini Dried Rose Buds For garnish.

Equipment

  • Oven
  • Mixing Bowl
  • whisk
  • Cupcake Pan
  • piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 340ºF (170ºC) and prepare your mini cupcake pan with liners.
  2. Combine soy milk and lemon juice in a mixing bowl, allowing them to curdle. Whisk in olive oil, vanilla, sugar, and salt. Gradually sift in flour along with baking powder and baking soda, stirring until smooth.
  3. Add vegan green food dye to the batter and fold in chopped pistachios.
  4. Fill each cupcake liner halfway with batter and bake for 25 minutes, checking for doneness.
  5. Prepare frosting by creaming vegan butter with powdered sugar, adding lemon juice, rose water, and red food dye.
  6. Cool cupcakes for 30 minutes, then frost and decorate with pistachios and rose buds.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 120mgPotassium: 80mgFiber: 1gSugar: 10gVitamin C: 1mgCalcium: 2mgIron: 4mg

Notes

Ensure proper ingredient mixing for best results and be patient during the cooling process before frosting.

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