Description
These Vegan Mini Rose Cupcakes are delicate, pastel-colored treats perfect for any occasion. Featuring a moist green pistachio-infused cupcake base and topped with a smooth pink rose-flavored vegan buttercream, these mini cakes combine elegant flavors and beautiful presentation using plant-based ingredients.
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 the oven to 340ºF (170ºC) and prepare two mini 24-cupcake baking forms by lining them with cupcake liners or greasing and using parchment or silicone forms for easy removal.
- Prepare Vegan Buttermilk: In a medium mixing bowl, whisk together soy milk and lemon juice to create a vegan buttermilk substitute.
- Mix Wet Ingredients: Add olive oil, vanilla extract, granulated sugar, and sea salt to the soy milk mixture and whisk until combined.
- Add Dry Ingredients: Sift or add the all-purpose flour, baking powder, and baking soda into the wet mixture. Stir gently to combine into a smooth batter.
- Color the Batter: Add about 10 drops of green vegan food dye and mix until the color is evenly distributed. Adjust the amount for your preferred shade of green.
- Incorporate Pistachios: Fold the chopped raw pistachios into the batter carefully with a spatula or whisk.
- Fill Cupcake Forms: Spoon the batter into the mini cupcake liners or greased forms filling them about halfway.
- Bake Cupcakes: Place the forms on the lower middle oven rack and bake at 340ºF (170ºC) for 12 1/2 minutes. Then reduce the heat to 320ºF (160ºC) and bake for another 12 1/2 minutes to achieve fluffy, perfectly risen cupcakes.
- Make Buttercream Frosting: While baking, cut the vegan butter into small cubes. Using an electric whisk, cream the butter, gradually adding the powdered sugar until crumbly.
- Add Flavorings: Stir in lemon juice and food grade rose water, then continue mixing until the buttercream is smooth and fluffy.
- Color the Frosting: Add vegan red food dye drop by drop, mixing well, until the desired pastel pink shade is reached.
- Cool Cupcakes: Remove cupcakes from the oven and allow them to cool completely on a wire rack, about 30 minutes, to prevent buttercream from melting.
- Decorate: Fit a piping bag with a decorative nozzle and fill with buttercream. Pipe the frosting onto each cupcake in circular motions, starting from the center and moving outward to create a rose effect.
- Garnish: Sprinkle chopped pistachios over the frosting and optionally top each cupcake with a mini dried rose bud for an elegant finish.
Notes
- Cut vegan butter into small cubes before whipping for easier creaming.
- Dried rose buds are optional for decoration and add a delicate floral touch.
- Using the lower middle rack during baking helps the cupcakes rise evenly without over-expanding.
- Adjust green and red food coloring amounts to achieve preferred pastel shades.
- Let cupcakes cool fully before frosting to avoid melting the buttercream.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: Vegan mini cupcakes, rose flavored frosting, pistachio cupcakes, vegan dessert, plant-based cupcakes, pastel cupcakes
