Print

Vegan Rose Pistachio Mini Cupcakes

Print Recipe

Delightful vegan mini cupcakes infused with rosewater and topped with finely chopped 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 another bowl, mix together the unsweetened applesauce, almond milk, vegetable oil, and rosewater.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  5. Fold in the finely chopped pistachios.
  6. Fill each mini cupcake liner about two-thirds full with batter.
  7. Bake for 12-15 minutes or until a toothpick comes out clean.
  8. Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool completely.
  9. If desired, frost with vegan frosting and decorate with chopped pistachios and edible rose petals.

Notes

These cupcakes can be stored at room temperature for a few days or in the refrigerator for up to a week. They can also be frozen for up to 3 months.

Nutrition

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