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Vegan Mini Rose Cupcakes Recipe

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★★★★★

4.5 from 64 reviews

These Vegan Mini Rose Cupcakes are delicate, pastel-colored treats perfect for any occasion. Made with a moist pistachio-infused cupcake base and topped with a silky rose-flavored vegan buttercream frosting, they offer a floral elegance without any animal products. The cupcakes feature natural green and pink hues enhanced with vegan food coloring, making them as beautiful as they are delicious. Garnished with chopped pistachios and optional dried rose buds, these mini cupcakes are sure to impress.

Ingredients

Scale

For the 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)

For the 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

  1. Make the Mini Cupcakes: Preheat your oven to 340ºF (170ºC) and line two mini 24-cupcake pans with liners or prepare your preferred baking form to prevent sticking.
  2. Create Vegan Buttermilk Substitute: In a medium mixing bowl, whisk together the soy milk and lemon juice; this mixture acts as a vegan buttermilk replacement.
  3. Add Wet Ingredients: To the soy milk mixture, add olive oil, vanilla extract, sugar, and sea salt. Mix until combined.
  4. Combine Dry Ingredients: Add the flour, baking powder, and baking soda to the wet mixture and stir until you achieve a smooth batter.
  5. Add Color and Pistachios: Add a few drops of green food coloring and mix well. Adjust the amount to your preferred shade, about 5 drops for a light pastel green. Then fold in the chopped pistachios gently using a spatula or whisk.
  6. Fill Cupcake Pan: Spoon the batter into your mini cupcake liners, filling each about halfway to allow room for rising.
  7. Bake the Cupcakes: Place the pans on the lower middle rack of the preheated oven and bake at 340ºF (170ºC) for 12 1/2 minutes. Then reduce the oven temperature to 320ºF (160ºC) and bake for an additional 12 1/2 minutes to ensure fluffy cupcakes without excessive rise.
  8. Prepare the Buttercream Frosting: While cupcakes bake, cut the vegan butter into small cubes and use an electric whisk to cream it. Gradually add powdered sugar a little at a time until crumbly.
  9. Flavor and Color the Frosting: Add lemon juice and rose water to the creamed butter mixture and whisk until smooth. Slowly add red food dye, starting with a few drops, mixing well until you reach a light pastel pink or preferred color intensity.
  10. Cool the Cupcakes: Once baked, remove cupcakes from the oven. If using liners, remove cupcakes from pans and place on a cooling rack. Allow them to cool completely for at least 30 minutes to prevent the buttercream from melting upon decorating.
  11. Decorate the Cupcakes: Fit a piping bag with your desired nozzle and fill it with the rose buttercream. Starting at the center, pipe the frosting in a circular motion onto each cupcake to create a rose effect.
  12. Garnish: Sprinkle chopped pistachios over the frosted cupcakes and optionally top each with a mini dried rose bud for an elegant finish.

Notes

  • Cut vegan butter into small cubes before creaming to ensure smooth frosting without lumps.
  • The vegan green and red food coloring amounts can be adjusted to achieve your desired pastel shade.
  • Allow cupcakes to cool completely before frosting to prevent melting.
  • Use high-quality food grade rose water for the best flavor in the frosting.
  • Mini dried rose buds are optional but add a beautiful decorative touch highlighting the rose flavor.

Keywords: vegan mini cupcakes, rose cupcakes, pistachio cupcakes, vegan buttercream, plant-based dessert, floral cupcakes, holiday cupcakes

Find it online: https://bitesizedbenny.com/vegan-mini-rose-cupcakes-recipe/