Mini Vegan Rose Cakes (Print Version)
# Ingredients:
→ Pistachio Cupcakes
01 -
1/2 cup raw pistachios, roughly chopped
02 -
10 drops vegan-friendly green food coloring
03 -
1 teaspoon baking powder
04 -
3/4 cup extra virgin olive oil
05 -
3/4 cup unsweetened soy milk
06 -
1/2 teaspoon sea salt
07 -
1 cup white granulated sugar
08 -
1 tablespoon lemon juice
09 -
2 cups plain flour
10 -
1/2 teaspoon baking soda
11 -
1 tablespoon vanilla essence
→ Buttercream Frosting
12 -
10 drops vegan-safe red food dye
13 -
6 cups powdered sugar
14 -
2 teaspoons edible rose water
15 -
2 teaspoons lemon juice
16 -
2 cups plant-based butter
→ Decoration
17 -
48 mini dried rose blooms (optional)
18 -
1/2 cup raw pistachios, chopped
# Instructions:
01 -
Set your oven to 340°F. Get your mini cupcake pans ready with paper liners.
02 -
Combine the soy milk and lemon juice first. Stir in the oil, vanilla, sugar, and salt. Toss in the flour, baking powder, and baking soda till the mix is smooth. Fold in the green food coloring and crunchy pistachios.
03 -
Pour batter until halfway in the liners. Bake for 12.5 minutes at 340°F, then reduce to 320°F for another 12.5 minutes.
04 -
Beat the plant-based butter until fluffy. Slowly add sugar while mixing. Mix in the rose water, lemon juice, and finally the red food color.
05 -
Give the cupcakes 30 minutes to cool. Use a piping bag to swirl frosting on top, then sprinkle pistachios and add rose blooms if you like.
# Notes:
01 -
Great for celebrations or gatherings
02 -
You can tweak food coloring shades as you like
03 -
Cupcakes must be cool before frosting to avoid a mess