Ingredients
Mini Cupcakes
- 3/4 cup soy milk (unsweetened)
- 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)
- 48 mini dried rose buds (optional)
Instructions
- Prepare Vegan Buttermilk: In a medium mixing bowl, whisk together the soy milk and lemon juice to create a vegan buttermilk substitute. Set aside for a minute to thicken slightly.
- Mix Wet Ingredients: Add extra virgin olive oil, vanilla extract, granulated sugar, and sea salt to the vegan buttermilk mixture and whisk until well combined.
- Add Dry Ingredients: Gradually add all-purpose flour, baking powder, and baking soda to the wet mixture, stirring until a smooth batter forms.
- Color the Batter: Add a few drops of vegan green food dye and mix thoroughly. Adjust the number of drops to achieve your preferred shade of pastel green.
- Fold in Pistachios: Gently fold the chopped pistachio kernels into the batter using a spatula or whisk, ensuring even distribution without overmixing.
- Fill Cupcake Liners: Line two mini 24-cupcake pans with liners or prepare silicone pans. Fill each mini cupcake cup about halfway with the batter.
- Bake the Cupcakes: Preheat oven to 340ºF (170ºC). Bake cupcakes on the lower middle rack for 12 1/2 minutes. Then reduce the heat to 320ºF (160ºC) and continue baking for another 12 1/2 minutes to achieve fluffy cupcakes that don’t rise excessively.
- Prepare Buttercream Frosting: While cupcakes bake, cream the vegan butter with an electric whisk. Gradually add powdered sugar a little at a time, mixing until crumbly. Add lemon juice and rose water and continue mixing until smooth and creamy.
- Color the Buttercream: Mix in vegan red food dye drop by drop until achieving a light pastel pink or desired intensity. Avoid adding extra liquid to maintain consistency.
- Cool the Cupcakes: When baking is complete, remove cupcakes from oven. If used, remove them from pans to cool on a wire rack for at least 30 minutes to prevent melting the frosting.
- Pipe the Frosting: Fit a piping bag with your desired nozzle, fill with buttercream, and starting at the center of each cupcake, pipe the frosting in a circular motion creating rose-like swirls.
- Decorate: Sprinkle each cupcake with chopped pistachios and optionally top with a mini dried rose bud for an elegant finish.
Notes
- Use unsweetened soy milk for the best flavor and proper vegan buttermilk substitution.
- Cut the vegan butter into small cubes before creaming to achieve a smooth frosting.
- Adjust food coloring carefully to reach desired pastel shades without overwhelming the natural flavors.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Mini dried rose buds are optional but add a beautiful, sophisticated touch to the cupcakes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
