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Vegan Mini Rose Cupcakes

Vegan Mini Rose Cupcakes That Bring Elegance to Any Table

These Vegan Mini Rose Cupcakes offer a delightful blend of floral and nutty flavors, perfect for elegant celebrations.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup Pistachio Flour Can substitute with almond flour for a different nutty base.
  • 1 cup All-Purpose Flour Opt for gluten-free flour for a gluten-free version.
  • 1 cup Almond Milk Any plant-based milk can be used as a substitute.
  • ½ cup Vegan Butter Coconut oil works as a great dairy-free alternative.
Rose Buttercream Ingredients
  • 2 cups Powdered Sugar Consider using agave syrup for a lower refined sugar option.
  • 1 teaspoon Rose Water Can swap with vanilla extract for a different aromatic twist.

Equipment

  • Mini cupcake tray
  • Mixing bowls
  • Whisk
  • Spatula
  • Piping bag

Method
 

Cupcake Preparation Instructions
  1. Preheat your oven to 350°F (175°C) and line a mini cupcake tray with cupcake liners.
  2. In a large bowl, whisk together the pistachio flour, all-purpose flour, and a pinch of salt.
  3. In a separate bowl, whisk together the almond milk, melted vegan butter, and rose water until smooth.
  4. Gradually mix the wet ingredients into the dry ingredients until just combined.
  5. Spoon the batter into the cupcake liners, filling each about two-thirds full.
  6. Bake for 15-20 minutes, until a toothpick inserted comes out clean.
  7. Cool in the tray for a few minutes before transferring the cupcakes to a wire rack.
  8. Beat vegan butter for the frosting until fluffy, then gradually add powdered sugar and rose water.
  9. Frost the cooled cupcakes with the rose buttercream and garnish with crushed pistachios.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gCalcium: 2mgIron: 4mg

Notes

Ensure to let cupcakes cool completely before frosting to maintain the rose buttercream's texture.

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