Description
Vegan Mini Rose Pistachio Cupcakes are a delightful treat that combines the fragrant essence of rose water with the nutty crunch of pistachios. These elegant, bite-sized cupcakes are perfect for any occasion, from afternoon tea to festive celebrations. With a moist texture and lovely floral notes, they promise to enchant your taste buds. Topped with a fluffy coconut cream frosting, each cupcake is not only visually stunning but also a delicious vegan option that everyone will love.
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 cup unsweetened applesauce
- 1/2 cup almond milk
- 2 tbsp rose water
- 1/2 cup chopped pistachios (unsalted)
- Powdered sugar (for dusting)
- 1/2 cup chilled coconut cream (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a mini cupcake tin with liners.
- In a bowl, whisk together flour, sugar, baking powder, and chopped pistachios.
- In another bowl, mix applesauce, almond milk, and rose water until smooth.
- Combine wet and dry ingredients gently until just mixed; avoid overmixing.
- Fill cupcake liners two-thirds full and bake for 15–18 minutes or until a toothpick comes out clean.
- Cool in the pan for five minutes before transferring to wire racks.
- Whip chilled coconut cream and frost each cupcake before serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cupcake (30g)
- Calories: 110
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg