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Vegan Mini Rose Cupcakes

Vegan Mini Rose Cupcakes
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Indulge in the delightful charm of Vegan Mini Rose Cupcakes, a perfect treat for any occasion! These beautifully decorated mini cupcakes feature a unique blend of rose water and pistachios, offering a refreshing and nutty flavor profile. Their stunning pastel colors make them an eye-catching addition to birthday parties, baby showers, or as a sweet surprise in lunch boxes. Easy to make with simple ingredients, even novice bakers will find joy in creating these treats. Elevate your dessert table with these plant-based delights that are not only visually appealing but also delicious!

Ingredients

Scale
  • 3/4 cup unsweetened soy milk
  • 1 tbsp lemon juice
  • 3/4 cup extra virgin olive oil
  • 1 tbsp vanilla extract
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 10 drops vegan green food dye
  • 2 cups vegan butter (for frosting)
  • 2 tsp food grade rose water
  • Chopped pistachios and dried rose buds for decoration

Instructions

  1. Preheat your oven to 350°F (175°C) and line cupcake pans with liners.
  2. Combine soy milk and lemon juice to create a buttermilk effect; let sit for 5 minutes.
  3. Mix wet ingredients (oil, vanilla, sugar) with the buttermilk until smooth.
  4. In another bowl, sift dry ingredients (flour, baking powder, baking soda) and gradually mix into the wet ingredients until just combined.
  5. Add green food dye and chopped pistachios; stir gently.
  6. Fill liners two-thirds full and bake for 20–25 minutes until a toothpick comes out clean. Cool completely.
  7. For frosting, beat vegan butter until creamy; add powdered sugar, lemon juice, and rose water until fluffy. Divide for coloring.
  8. Frost cooled cupcakes in alternating colors and top with pistachios or dried rose buds.

Nutrition

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