Description
These Vegan Mini Rose Cupcakes are delicate, flavorful treats perfect for special occasions or a delightful everyday indulgence. Featuring a moist pistachio-infused cupcake base tinted with a soft green hue, topped with a luxurious rose-flavored vegan buttercream frosting, and garnished with crushed pistachios and optional dried rose buds for a stunning presentation. The recipe uses plant-based ingredients including soy milk and vegan butter, making it entirely vegan while bursting with floral and nutty flavors.
Ingredients
Scale
Mini 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, cut into small cubes
- 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
Decoration (Optional)
- 48 mini dried rose buds
Instructions
- Prepare Vegan Buttermilk Substitute: In a medium-sized mixing bowl, whisk together the unsweetened soy milk and lemon juice. Set aside for a few minutes until slightly curdled to create a vegan buttermilk alternative.
- Mix Cupcake Batter: Add the olive oil, vanilla extract, sugar, and sea salt to the soy milk mixture and whisk until combined. Gradually incorporate the all-purpose flour, baking powder, and baking soda, mixing until the batter is smooth and free of lumps.
- Add Food Coloring: Begin by stirring in about 10 drops of vegan green food dye into the batter. Adjust with more drops to achieve your preferred pastel green shade.
- Fold in Pistachios: Gently fold the chopped pistachio kernels into the batter using a whisk or spatula for even distribution.
- Preheat Oven and Prepare Pans: Preheat your oven to 340ºF (170ºC). Line two mini 24-cupcake baking forms with mini cupcake liners or alternatively grease and use parchment paper or silicone forms.
- Fill and Bake Cupcakes: Fill each cupcake liner about halfway with the pistachio batter. Place the baking forms on the lower middle rack (or middle rack if using silicone). Bake for 12 1/2 minutes at 340ºF (170ºC), then reduce oven temperature to 320ºF (160ºC) and bake for an additional 12 1/2 minutes. This technique prevents excessive rising while maintaining a fluffy texture.
- Prepare Buttercream Frosting: While cupcakes bake, prepare frosting by creaming the vegan butter cubes with an electric whisk. Gradually add powdered sugar a little at a time until crumbly. Then mix in lemon juice and rose water until the frosting is smooth and silky.
- Add Food Coloring to Frosting: Stir in the vegan red food dye starting with 10 drops, adjusting for desired pastel pink color. Be cautious to avoid adding excess liquid for best consistency.
- Cool Cupcakes: After baking, remove cupcakes from oven and take them out of the baking pans if lined. Place onto a cooling rack and allow to cool completely for at least 30 minutes to prevent frosting from melting.
- Pipe Buttercream Roses: Fit a piping bag with your chosen nozzle and fill it with the rose buttercream. Starting from the middle of each cooled cupcake, pipe the frosting in a circular motion to create rose shapes, referencing the recipe’s video guide for technique.
- Decorate: Sprinkle the frosted cupcakes with chopped pistachios for texture and color contrast. Optionally, top each cupcake with a mini dried rose bud to enhance the floral theme and visual appeal.
Notes
- Make sure the vegan butter is softened and cut into small cubes before whipping to help achieve smooth buttercream.
- Using minimally packed flour ensures a light cupcake texture; spoon flour into measuring cups rather than scooping.
- The two-stage baking temperature helps maintain cupcake shape and fluffiness without overly rising.
- If you prefer, substitutes for food dyes can be natural colorings like spinach powder for green and beet juice for red, but adjust quantities accordingly.
- Dried rose buds are optional but add an elegant aesthetic and subtle aroma that complements the rose buttercream.
- Allow cupcakes to cool completely before applying buttercream to avoid melting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American-inspired
Keywords: vegan mini rose cupcakes, pistachio cupcakes, rose buttercream, vegan dessert, plant-based cupcakes, floral cupcakes, mini cupcakes recipe
