Description
Vegan Mini Rose Pistachio Cupcakes are delightful treats perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsweetened almond milk (or any plant-based milk)
- 1/4 cup vegetable oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon rosewater
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup finely chopped pistachios
- Edible rose petals for decoration (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a mini cupcake tray with cupcake liners.
- In a large mixing bowl, combine the almond milk, vegetable oil, apple cider vinegar, and rosewater. Whisk until well blended.
- In another bowl, sift together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt. Mix well.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the finely chopped pistachios, ensuring they are evenly distributed throughout the batter.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Place the tray in the preheated oven and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool for about 10 minutes in the tray before transferring them to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container.
- These cupcakes can be decorated with edible rose petals for an elegant touch.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cupcake
- Calories: 150 kcal
- Sugar: 6g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Vegan Mini Rose Pistachio Cupcakes