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Vegan Mini Rose Cupcakes

Delightful Vegan Mini Rose Cupcakes for a Sweet Surprise

Delightful Vegan Mini Rose Cupcakes are a charming treat showcasing rosewater and pistachios, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Desserts and Baking Classics
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup granulated sugar can substitute with coconut sugar
  • ½ cup almond milk any plant milk works
  • ¼ cup vegetable oil melted coconut oil can be used
  • 2 teaspoons rosewater
  • 1 teaspoon vanilla extract use pure extract for best flavor
For the Frosting
  • ½ cup vegan butter can swap with coconut cream
  • 2 cups powdered sugar sifted for a smooth finish
  • 1 teaspoon rosewater to tie with the cupcakes
  • ¼ cup chopped pistachios for garnish

Equipment

  • Oven
  • mini cupcake tray
  • Mixing Bowls
  • Whisk
  • Spatula
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a mini cupcake tray.
  2. In a large bowl, whisk the flour, baking powder, and sugar until combined.
  3. In a separate bowl, mix the almond milk, vegetable oil, rosewater, and vanilla extract.
  4. Combine the wet mixture with the dry ingredients, stirring until just combined.
  5. Fill each mini cupcake liner with about two-thirds of the batter.
  6. Bake for 12-15 minutes, or until a toothpick comes out clean.
  7. Let the cupcakes cool for 5 minutes in the tray, then transfer to a wire rack.
  8. Prepare the frosting by mixing the vegan butter, powdered sugar, and rosewater until creamy.
  9. Frost the cooled cupcakes generously and garnish with chopped pistachios.

Nutrition

Serving: 1cupcakeCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 50mgPotassium: 100mgFiber: 1gSugar: 8gCalcium: 2mgIron: 4mg

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days. For longer freshness, keep in the fridge for up to a week.

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