Pistachio Rose Vegan Cupcakes
Delightful Vegan Cupcakes infused with the nutty flavor of pistachios and aromatic rosewater, perfect for any occasion.
Ingredients
Cupcake Base
- 3/4 cup unsweetened soy milk brings a creamy texture
- 1 tablespoon fresh lemon juice adds tang
- 3/4 cup granulated sugar balances floral notes
- 1/3 cup neutral oil (canola or sunflower) for moistness
- 1 teaspoon vanilla extract enhances flavor
- 1 teaspoon food-grade rosewater infuses aromatic essence
- 1 1/4 cups all-purpose flour base of the cupcakes
- 1/2 cup finely ground raw pistachios adds crunch
- 1 1/2 teaspoons baking powder for perfect rise
- 1/4 teaspoon baking soda helps them rise
- 1/4 teaspoon ground cardamom (optional) adds warmth and spice
- 1/2 teaspoon fine sea salt balances sweetness
Frosting
- 1/2 cup vegan butter stick softened for creamy texture
- 2 1/2 cups powdered sugar for fluffiness
- 1 teaspoon food-grade rosewater for floral notes in frosting
- 1-2 tablespoons unsweetened soy milk for frosting consistency
- 1/8 teaspoon fine sea salt to enhance frosting flavor
- 1 tiny drop vegan pink food coloring (optional) for charming touch
Topping
- 1/4 cup chopped raw pistachios for topping
- 1 tablespoon edible dried rose petals (optional) for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a large bowl, stir the soy milk and lemon juice together. Let sit for about 5 minutes to create homemade vegan buttermilk.
- Whisk in the granulated sugar, neutral oil, vanilla extract, and food-grade rosewater until smooth.
- Gradually incorporate the all-purpose flour, finely ground pistachios, baking powder, baking soda, ground cardamom (if using), and fine sea salt. Fold gently until no dry flour remains.
Baking
- Fill each muffin cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center.
- Cool in the pan for 10 minutes before transferring the cupcakes to a wire rack to cool completely.
Frosting
- Beat the softened vegan butter until pale and fluffy.
- Gradually add the powdered sugar and mix until well blended.
- Stir in the rosewater, soy milk, salt, and food coloring, adjusting the consistency as needed.
Assembly
- Once the cupcakes are completely cool, frost each one with the rose buttercream.
- Top with chopped pistachios and sprinkle with rose petals.
Notes
Ensure your vegan butter is at room temperature for easy blending. Allow the cupcakes to cool completely before frosting. Feel free to adjust rosewater based on flavor preference.