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Vegan Mini Rose Pistachio Cupcakes

Delightful mini cupcakes infused with rosewater and topped with a creamy vegan frosting, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup almond milk or any plant-based milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons rosewater don't skip for best flavor
  • 1/2 cup crushed pistachios freshly crushed for better texture
Frosting Ingredients
  • 1 cup powdered sugar
  • 2 tablespoons vegan butter
  • 1-2 tablespoons almond milk to achieve desired consistency
  • A few drops of rosewater for frosting flavor

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C) and line a mini cupcake tin with liners.
  2. In a bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, mix the almond milk, vegetable oil, vanilla extract, and rosewater.
  4. Pour the wet ingredients into the dry ingredients and mix until combined.
  5. Fold in the crushed pistachios.
  6. Fill the cupcake liners with the batter and bake for about 15-20 minutes, or until a toothpick comes out clean.
  7. Let them cool completely.
Frosting
  1. For the frosting, beat together the powdered sugar, vegan butter, almond milk, and rosewater until smooth.
  2. Frost the cooled cupcakes and sprinkle with additional crushed pistachios before serving.

Notes

Store the cupcakes in the fridge for up to five days or freeze for up to a month. Reheat in the oven before serving to restore freshness. Don't skip the cooling time before frosting to prevent sogginess. Adjust sugar in frosting as desired and feel free to substitute pistachios with almonds or walnuts for variation.