Pistachio Rose Mini Cupcakes
These elegant Vegan Pistachio Rose Mini Cupcakes combine the nutty crunch of premium Setton Farms pistachios with the delicate, aromatic notes of rose water. A visual and culinary masterpiece, perfect for high tea or spring celebrations.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 48 mini cupcakes
- Cuisine: Middle Eastern Fusion
Ingredients
Unsweetened soy milk – 3/4 cup
Lemon juice – 1 tbsp
Extra virgin olive oil – 3/4 cup
Vanilla extract – 1 tbsp
Granulated white sugar – 1 cup
Sea salt – 1/2 tsp
All-purpose flour – 2 cups
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Vegan green food dye – 10 drops
Setton Farms Raw Pistachio Kernels, chopped – 1/2 cup
Vegan butter, cubed – 2 cups
Powdered sugar – 6 cups
Food grade rose water – 2 tsp
Vegan red food dye – 10 drops
Mini dried rose buds (optional) – 48 pieces
Instructions
Preheat oven to 340ºF/170ºC and line two 24-cup mini cupcake tins with liners.
Whisk soy milk and 1 tbsp lemon juice in a bowl; let sit for 2 minutes to curdle into buttermilk.
Add olive oil, vanilla, sugar, and salt to the milk mixture and whisk until combined.
Sift in flour, baking powder, and baking soda. Mix until a smooth batter forms.
Add green food dye until the desired pastel shade is reached, then fold in chopped pistachios.
Fill cupcake liners halfway. Bake at 340ºF for 12.5 minutes, then reduce to 320ºF for another 12.5 minutes.
Cool cupcakes completely on a wire rack for at least 30 minutes.
Cream vegan butter with powdered sugar, adding sugar gradually.
Mix in remaining lemon juice, rose water, and red food dye until smooth and fluffy.
Pipe frosting onto cooled cupcakes, garnish with extra pistachios and a dried rose bud.
Notes
• Ensure your rose water is “food grade” to avoid a soapy aftertaste.
• For the best green color, use “leaf green” vegan gel coloring.
• Do not overfill the mini liners; halfway is plenty for a flat, frost-able surface.
• Use a high-quality olive oil for a subtle, fruity undertone that complements the pistachio.