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Vegan Mini Rose Cupcakes

Delicious Vegan Mini Rose Cupcakes for Sweet Moments

These Vegan Mini Rose Cupcakes are a delightful fusion of flavors, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Course Cupcakes & Muffins
Cuisine Vegan
Servings 12 cupcakes
Calories 150 kcal

Equipment

  • Mini Muffin Tin
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Cupcake liners
  • Whisk

Ingredients
  

For the Cupcakes

  • 1.5 cups all-purpose flour perfect for a light and fluffy texture
  • 1 cup granulated sugar adds sweetness and aids in achieving the ideal crumb
  • 0.5 cups unsweetened cocoa powder enriches the cupcakes with a deep chocolate flavor
  • 1 teaspoon baking powder ensures your cupcakes rise beautifully
  • 0.5 teaspoon baking soda key component for additional leavening
  • 0.25 teaspoon salt enhances all the sweet flavors for a balanced taste
  • 1 cup almond milk dairy-free option that keeps the batter moist
  • 0.33 cups vegetable oil helps to keep the cupcakes tender and rich
  • 1 teaspoon vanilla extract adds a warm, inviting flavor
  • 0.33 cups ground pistachios brings a nutty crunch that complements the rose essence

For the Frosting

  • 0.5 cups vegan butter creates a creamy and luscious base
  • 2 cups powdered sugar sweetens the frosting and provides a smooth consistency
  • 1-2 tablespoon rose water adds a fragrant touch
  • pink food coloring optional, enhances visual appeal

Instructions
 

Instructions

  • Preheat your oven to 350°F (175°C) and prepare a mini muffin tin with cupcake liners.
  • In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • In a separate bowl, mix together almond milk, vegetable oil, and vanilla extract until well combined.
  • Pour the wet mixture into the dry ingredients and mix until just combined.
  • Fold in ground pistachios into the batter.
  • Fill each cupcake liner about ⅔ full with the batter.
  • Bake for 15-20 minutes, check with a toothpick for doneness.
  • Cool in the tin for about 5 minutes and then transfer to a wire rack to cool completely.
  • Beat together vegan butter and powdered sugar until fluffy, then add rose water and pink food coloring.
  • Frost each cooled cupcake generously with the rose buttercream.
  • Serve and enjoy!

Notes

Mix gently to avoid dense cupcakes. Adjust rose water gradually in frosting for desired flavor.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gCalcium: 15mgIron: 1mg
Keyword Baking, Cupcakes, Dessert, Pistachio, Rose Flavored, Vegan Mini Rose Cupcakes
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