Description
Delectable pistachio rose vegan cupcakes blend Middle Eastern floral notes with nutty richness. Elegant dessert delivers complex flavors that will transport you to a sensory culinary journey through aromatic spices and delicate textures.
Ingredients
Scale
Pistachio Cupcakes:
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated white sugar
- 3/4 cup extra virgin olive oil
- 3/4 cup unsweetened soy milk
Leavening Agents:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Flavor and Texture Enhancers:
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 1/2 teaspoon sea salt
- 1/2 cup raw pistachio kernels, chopped
- 10 drops vegan green food dye
Rose Buttercream Frosting:
- 2 cups vegan butter
- 6 cups powdered sugar
- 2 teaspoons lemon juice
- 2 teaspoons food grade rose water
- 10 drops vegan red food dye
Decoration:
- 1/2 cup raw pistachio kernels, chopped
- 48 mini dried rose buds (optional)
Instructions
- Preheat the oven to 340F (170C) and prepare mini cupcake pans by lining with paper liners or greasing thoroughly.
- Create vegan buttermilk by whisking soy milk with lemon juice. Incorporate olive oil, vanilla, sugar, and salt, mixing until the mixture thickens slightly.
- Gradually add flour, baking powder, and baking soda to the wet ingredients. Whisk until the batter becomes smooth and free of lumps.
- Introduce green food coloring, adding drops incrementally to achieve a delicate pistachio-inspired pastel green hue.
- Gently fold chopped pistachios into the batter, ensuring even distribution. Fill cupcake cavities halfway to allow room for rising.
- Bake on the lower middle rack for 12 minutes at 340F, then reduce temperature to 320F and continue baking for an additional 12 minutes to maintain a light, fluffy texture.
- Prepare buttercream by creaming cubed vegan butter. Gradually incorporate powdered sugar, then add lemon juice and rose water. Mix thoroughly until smooth. Tint with red food coloring to create a soft pink shade.
- Remove cupcakes from the oven and transfer to a cooling rack. Allow to cool completely for 30 minutes before frosting to prevent buttercream from melting.
- Fill a piping bag with pink buttercream. Pipe from the center of each cupcake in a circular motion, working outward and upward. Garnish with chopped pistachios and an optional dried rosebud for an elegant finish.
Notes
- Customize Color Subtly adjust the green food coloring intensity to match your desired pistachio-inspired hue, ranging from pale mint to deeper sage tones.
- Prevent Sinking Chop pistachios finely and dust them lightly with flour before folding into batter to prevent them from sinking during baking.
- Temperature Control Maintain precise oven temperatures by using an oven thermometer, ensuring even baking and preventing potential cupcake collapse.
- Dairy-Free Adaptations Easily swap soy milk with almond, oat, or coconut milk without compromising the recipe’s delicate texture and flavor profile.
- Prep Time: 25 minutes
- Cook Time: 24 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg