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Vegan Mini Rose Cupcakes

Delightfully Vegan Mini Rose Cupcakes with Pistachios

These Vegan Mini Rose Cupcakes offer a unique flavor fusion of rose and pistachios, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Course Desserts
Cuisine Vegan
Servings 12 cupcakes
Calories 140 kcal

Equipment

  • Oven
  • mixing bowls
  • Cupcake tin
  • whisk
  • Spoon or ice cream scoop

Ingredients
  

For the Cupcakes

  • 1 cup all-purpose flour a versatile base for your cupcakes
  • ¾ cup granulated sugar sweetens the cupcakes
  • 1 teaspoon baking powder provides the necessary lift
  • ½ teaspoon baking soda helps the cupcakes rise
  • ¼ teaspoon salt enhances the flavors
  • ½ cup almond milk keeps the cupcakes moist
  • ¼ cup vegetable oil ensures a tender crumb
  • ½ teaspoon vanilla extract infuses depth of flavor
  • ¼ cup rose water gives a unique floral essence
  • ¼ cup crushed pistachios adds a delightful crunch

For the Frosting

  • ½ cup vegan butter provides a creamy base for the frosting
  • 1 cup powdered sugar creates a smooth frosting
  • pink food coloring add until desired shade is reached

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C) and prepare a mini cupcake tin by lining it with cupcake liners.
  • In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together until well blended.
  • In a separate bowl, whisk together almond milk, vegetable oil, vanilla extract, and rose water.
  • Slowly pour the wet mixture into the dry ingredients, gently mixing until just combined.
  • Fold in crushed pistachios into the batter gently, distributing them evenly.
  • Fill each mini cupcake liner about two-thirds full with the batter.
  • Place the tin in your preheated oven and bake for 15-18 minutes or until a toothpick comes out clean.
  • Let the mini cupcakes cool in the tin for 5 minutes before transferring to a wire rack.
  • Beat together vegan butter and powdered sugar until smooth. Gradually add pink food coloring for desired shade.
  • Once cool, frost the cupcakes with the pink buttercream.

Notes

These cupcakes are a simple way to satisfy your sweet tooth while being entirely plant-based.

Nutrition

Serving: 1cupcakeCalories: 140kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 120mgPotassium: 50mgFiber: 1gSugar: 10gCalcium: 4mgIron: 2mg
Keyword dessert, guilt-free, pistachios, Plant-Based, sweet treat, Vegan Mini Rose Cupcakes
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