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Pistachio Rose Vegan Cupcakes

Pistachio Rose Vegan Cupcakes
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Pistachio Rose Vegan Cupcakes are a unique and luscious plant-based treat that combines the nutty richness of pistachios with the delicate floral notes of rose water. These moist, tender cupcakes offer a visually stunning muted green hue, complemented by a smooth rose-flavored vegan frosting. Perfect for vegans, those with dietary restrictions, and anyone looking for an elegant dessert suitable for any occasion or celebration.

Ingredients

Scale

Cupcake Batter

  • 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1/2 cup ground pistachios (or oat flour for nut-free version)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup plant-based milk (almond or oat milk)
  • 1 tbsp apple cider vinegar
  • 1/2 cup granulated sugar or coconut sugar
  • 1/4 cup vegan butter or coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tbsp rose water

Rose Frosting

  • 1/2 cup vegan butter, softened
  • 1 1/2 cups powdered sugar
  • 1–2 tsp rose water (adjust to taste)

Optional Garnishes

  • Crushed pistachios
  • Edible rose petals
  • Fresh raspberries or strawberries (optional)

Instructions

  1. Prepare Your Ingredients: Gather and measure all the ingredients precisely. Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners or grease the tin well.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground pistachios, baking powder, baking soda, and salt until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, mix the plant-based milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly, mimicking buttermilk. Then add the sugar, melted vegan butter, vanilla extract, and rose water. Whisk until smooth.
  4. Blend Wet and Dry Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing; the batter should be smooth and fluffy.
  5. Fill and Bake: Distribute the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  6. Prepare the Rose Frosting: While the cupcakes cool, beat vegan butter with powdered sugar and rose water until light and fluffy. Adjust sweetness and rose water intensity to your preference.
  7. Frost and Serve: Once cupcakes have completely cooled, pipe or spread the rose frosting atop each cupcake. Garnish with crushed pistachios, edible rose petals, or fresh fruit as desired for an elegant presentation.

Notes

  • Use fresh pistachios and grind them yourself for the richest flavor and best natural color.
  • Do not overmix the batter to maintain a light and tender crumb.
  • Use room temperature ingredients for better mixing and even baking.
  • Add rose water gradually to avoid overpowering the delicate nuttiness with floral fragrance.
  • Allow cupcakes to cool completely before applying frosting to prevent melting.

Nutrition

Keywords: vegan cupcakes, pistachio cupcakes, rose cupcakes, plant-based dessert, dairy-free, vegan baking, floral cupcakes

Find it online: https://mealsbylina.com/pistachio-rose-vegan-cupcakes/