Can I make full-sized cupcakes instead of mini ones with this recipe?

Yes. Use a standard 12-cup cupcake tin with regular liners and fill each cup approximately two thirds full. Increase the initial baking time at 340°F to 18 minutes then reduce to 320°F and bake for another 10 to 12 minutes or until a toothpick inserted in the center comes out clean. The recipe as written will make approximately 12 standard-sized cupcakes.

Can I use vanilla extract instead of rose water in the frosting?

Yes absolutely. The rose water is what gives the frosting its distinctive floral character but if you do not have food-grade rose water available, vanilla extract in the same quantity produces a beautifully fragrant and delicious vanilla buttercream that pairs just as wonderfully with the pistachio sponge. A little additional lemon juice in place of the rose water also works for a brighter citrus-forward frosting.

Why does my vegan buttercream look grainy or lumpy?

The most common cause is vegan butter that is either too cold or too warm when beaten. Very cold vegan butter does not cream smoothly and leaves lumps in the frosting. Very warm vegan butter produces a greasy and loose frosting that will not hold its piped shape. Slightly softened vegan butter at cool room temperature is the ideal starting point. If the frosting still looks grainy after adding the sugar and liquids, continue beating on medium-high speed for another full minute. The heat generated by the mixer will soften any remaining lumps into a smooth consistency.

Vegan Mini Rose Pistachio Cupcakes Easy Pretty Party Recipe

Name: Vegan Mini Rose Pistachio Cupcakes The Most Beautiful Plant Based Party Cupcakes You Will Bake
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: Middle Eastern Fusion
Ingredients: 3/4 cup Unsweetened Soy Milk; 1 tbsp Fresh Lemon Juice; 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; 1 tsp Baking Powder; 1/2 tsp Baking Soda; 10 drops Vegan Green Food Dye or to taste; 1/2 cup Raw Pistachio Kernels finely chopped; 2 cups Vegan Butter cubed slightly softened; 6 cups Powdered Sugar; 2 tsp Fresh Lemon Juice; 2 tsp Food-Grade Rose Water; 10 drops Vegan Red Food Dye or to taste; 1/2 cup Raw Pistachio Kernels finely chopped for garnish; 48 Mini Dried Rose Buds optional decorative only

Description

The most beautiful plant-based Vegan Mini Rose Pistachio Cupcakes made with a light olive oil pistachio sponge in soft pastel green topped with a silky blush pink rose water vegan buttercream and chopped pistachios. Completely dairy-free and egg-free and stunning for any celebration.

Ingredients

Scale

3/4 cup Unsweetened Soy Milk

1 tbsp Fresh Lemon Juice

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

1 tsp Baking Powder

1/2 tsp Baking Soda

10 drops Vegan Green Food Dye or to taste

1/2 cup Raw Pistachio Kernels finely chopped

2 cups Vegan Butter cubed slightly softened

6 cups Powdered Sugar

2 tsp Fresh Lemon Juice

2 tsp Food-Grade Rose Water

10 drops Vegan Red Food Dye or to taste

1/2 cup Raw Pistachio Kernels finely chopped for garnish

48 Mini Dried Rose Buds optional decorative only

Instructions

1. Preheat oven to 340°F. Line two 24-cup mini cupcake forms with mini liners.

2. Whisk soy milk and lemon juice together. Let sit 2 minutes to curdle into vegan buttermilk.

3. Add olive oil, vanilla, sugar, and salt. Whisk until combined.

4. Add flour, baking powder, and baking soda. Whisk until smooth batter forms.

5. Add green food dye drops until desired pastel green. Fold in chopped pistachios.

6. Fill each mini liner exactly halfway.

7. Place on lower middle rack. Bake at 340°F for 12.5 minutes.

8. Without opening the door reduce to 320°F and bake another 12.5 minutes.

9. Remove from forms and cool on wire rack at least 30 minutes.

10. Cube vegan butter and soften slightly. Beat with powdered sugar added gradually.

11. Add lemon juice and rose water. Beat until smooth about 1 minute. Do not add extra liquid.

12. Add red food dye and beat until evenly blush pink.

13. Pipe frosting onto cooled cupcakes in a circular motion from center outward.

14. Scatter chopped pistachios and place one rose bud on each cupcake. Serve at room temperature.

Notes

Fill mini liners exactly halfway only for flat professional tops suitable for piping.

Do not add extra liquid to buttercream when it looks crumbly. It will come together after 1 minute of beating.

Use only food-grade culinary rose water. Cosmetic rose water is not safe to eat.

Dried rose buds are decorative only and not intended to be eaten.

Store refrigerated in an airtight container for up to 4 days. Bring to room temperature before serving.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert, Cupcakes
Method: Baking
Cuisine: Middle Eastern Fusion

Nutrition

Serving Size: 1 mini cupcake
Calories: 148
Sugar: 17g
Sodium: 52mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0g
Protein: 1g
Cholesterol: 0mg

Keywords: vegan mini rose pistachio cupcakes, vegan pistachio rose cupcakes, mini party cupcakes vegan, rose water cupcakes plant based