Description
Indulge in these charming Vegan Mini Rose Pistachio Cupcakes, where floral notes of rosewater meet the delightful crunch of pistachios—perfect for any occasion!
Ingredients
- All-Purpose Flour
- Chopped Pistachios
- Rosewater
- Non-Dairy Milk (Almond or Oat)
- Melted Coconut Oil
- Maple Syrup
- Baking Powder & Baking Soda
- Powdered Sugar
- Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, and chopped pistachios.
- In another bowl, combine melted coconut oil, non-dairy milk, maple syrup, vanilla extract, and rosewater until well mixed.
- Pour the wet mixture into the dry ingredients and gently fold until just combined.
- Spoon the batter into the prepared muffin pan and bake for 15-18 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting with powdered sugar mixed with rosewater. Top with crushed pistachios.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cupcake (30g)
- Calories: 130
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Substitute pistachios with almonds or walnuts for a different flavor profile. Adjust the amount of rosewater to suit your preferred floral intensity. Store leftovers in an airtight container at room temperature for up to three days.