Description
Vegan Mini Rose Pistachio Cupcakes are a delightful blend of floral and nutty flavors, perfect for any occasion. These moist, soft cupcakes are topped with a luscious rose-infused frosting that adds an elegant touch to your dessert table. Ideal for vegan diets, they are sure to impress your guests and leave them craving more with every bite.
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 cup unsweetened almond milk
- 1/4 cup vegetable oil
- 1/2 cup roasted unsalted pistachios, chopped
- 2 tsp rose water
- 1/2 cup coconut cream (chilled)
- 1/4 cup powdered sugar (sifted)
- Pink food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- In a bowl, whisk together flour, sugar, baking powder, and a pinch of salt.
- In another bowl, mix almond milk, vegetable oil, and rose water until smooth.
- Combine wet and dry mixtures gently; avoid overmixing.
- Fold in chopped pistachios.
- Spoon batter into muffin tins and bake for 15-18 minutes or until a toothpick comes out clean.
- While cooling, whip chilled coconut cream with powdered sugar and add rose water gradually until fluffy.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cupcake (30g)
- Calories: 130
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg