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Vegan Mini Rose Cupcakes with Pistachio and Rosewater Frosting Recipe

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3.9 from 52 reviews

These Vegan Mini Rose Cupcakes are delightful bite-sized treats featuring moist pistachio-flavored cupcakes tinted with green food dye, topped with luscious vegan buttercream frosting infused with rose water and tinted red to create a stunning rose effect. Garnished with chopped pistachios and optional dried rose buds, these cupcakes are perfect for elegant occasions or anytime you want a beautiful, plant-based dessert.

Ingredients

Pistachio Cupcakes

  • 3/4 cup unsweetened soy milk
  • 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)

Garnishes/Cupcake Decoration

  • 1/2 cup Setton Farms Raw Pistachio Kernels, chopped
  • 48 mini dried rose buds (optional)

Instructions

  1. Prepare the Vegan Buttermilk: Combine the unsweetened soy milk with 1 tablespoon of lemon juice and set aside for a few minutes to curdle, creating a vegan buttermilk substitute.
  2. Mix the Wet Ingredients: In a mixing bowl, whisk together the vegan buttermilk, extra virgin olive oil, and vanilla extract until well combined.
  3. Combine Dry Ingredients: In a separate large bowl, sift together the all-purpose flour, baking powder, baking soda, sea salt, and granulated white sugar to ensure even distribution of leavening agents and sweetness.
  4. Incorporate Wet and Dry Mixtures: Gradually pour the wet ingredients into the dry ingredients, mixing gently until the batter is smooth but not overmixed.
  5. Add Color and Pistachios: Stir in the vegan green food dye drops until the batter has a uniform pale green color. Fold in the chopped raw pistachio kernels evenly throughout the batter.
  6. Fill Mini Cupcake Liners: Line a mini muffin pan with cupcake liners and spoon the batter evenly into each cup, filling about 2/3 full to allow room for rising.
  7. Bake the Cupcakes: Preheat the oven to 350°F (175°C). Bake the mini cupcakes for 15-18 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely on a wire rack before frosting.
  8. Prepare the Vegan Buttercream Frosting: In a large bowl, beat the vegan butter until creamy. Gradually add powdered sugar, about a cup at a time, beating until fluffy. Mix in lemon juice, rose water, and vegan red food dye drops until the frosting achieves a smooth, pale pink-red color suitable for piping roses.
  9. Pipe the Frosting: Using a piping bag fitted with a rose tip, frost each cooled mini cupcake by swirling the buttercream in a circular motion to create a rose shape.
  10. Decorate the Cupcakes: Garnish each frosted cupcake with a small sprinkle of chopped pistachios around the base of the frosting and optionally top with a mini dried rose bud for a charming appearance.
  11. Serve and Store: Serve immediately or store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow cupcakes to come to room temperature before serving for best flavor and texture.

Notes

  • The mini dried rose buds are optional but add a beautiful, aromatic finishing touch to the cupcakes.
  • Ensure not to overmix the batter to keep the cupcakes tender and light.
  • These cupcakes are best served at room temperature after chilling for flavor development.
  • You can substitute vegan butter with coconut oil if preferred, but the frosting texture may differ slightly.
  • If vegan green and red food dyes are unavailable, natural coloring options like matcha powder for green and beet juice for red can be used.

Find it online: https://justsosavory.com/vegan-mini-rose-cupcakes-with-pistachio-and-rosewater-frosting-recipe/