Print

Vegan Rose Pistachio Mini Cupcakes

Print Recipe

Light and fluffy vegan mini cupcakes infused with aromatic rosewater and crunchy pistachios, perfect for any celebration.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened applesauce
  • 1/4 cup almond milk
  • 1/4 cup vegetable oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon rosewater
  • 1/4 cup finely chopped pistachios
  • Vegan frosting (optional)
  • Edible rose petals for decoration (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a mini cupcake tin with liners.
  2. In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix unsweetened applesauce, almond milk, vegetable oil, and rosewater until combined.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing.
  5. Fold in the finely chopped pistachios.
  6. Fill the cupcake liners about two-thirds full with batter.
  7. Bake for 12 to 15 minutes, or until a toothpick comes out clean.
  8. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  9. If desired, frost with vegan frosting and decorate with additional pistachios and rose petals.

Notes

Ensure to use high-quality rosewater for the best flavor. Fresh ingredients will enhance the overall taste.

Nutrition

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