Pistachio Rose Vegan Cupcakes (Print version)

Tender vegan pistachio cupcakes with a soft rosewater buttercream, chopped pistachios, and edible rose petals.

# Ingredients:

For the cupcakes

01 - 3/4 cup (180 ml) unsweetened soy milk, room temperature
02 - 1 tablespoon fresh lemon juice
03 - 3/4 cup (150 g) granulated sugar
04 - 1/3 cup (80 ml) neutral oil, such as canola or sunflower
05 - 1 teaspoon vanilla extract
06 - 1 teaspoon food-grade rosewater
07 - 1 1/4 cups (150 g) all-purpose flour
08 - 1/2 cup (60 g) finely ground raw pistachios
09 - 1 1/2 teaspoons baking powder
10 - 1/4 teaspoon baking soda
11 - 1/4 teaspoon ground cardamom, optional
12 - 1/2 teaspoon fine sea salt

For the rose buttercream

13 - 1/2 cup (113 g) vegan butter stick, softened
14 - 2 1/2 cups (300 g) powdered sugar, sifted
15 - 1 teaspoon food-grade rosewater
16 - 1-2 tablespoons (15-30 ml) unsweetened soy milk
17 - 1/8 teaspoon fine sea salt
18 - 1 tiny drop vegan pink food coloring, optional

For decorating

19 - 1/4 cup (30 g) chopped raw pistachios
20 - 1 tablespoon edible dried rose petals, optional

# Instructions:

01 - Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
02 - Stir the soy milk and lemon juice together in a large bowl. Let it stand for 5 minutes, until lightly thickened and curdled.
03 - Whisk the sugar, oil, vanilla, and rosewater into the soy milk mixture until smooth and glossy.
04 - Add the flour, ground pistachios, baking powder, baking soda, cardamom, and salt. Fold with a spatula just until no dry flour remains.
05 - Divide the batter among the liners, filling each about two-thirds full. Bake for 18-20 minutes, until the tops spring back and a toothpick comes out clean.
06 - Let the cupcakes cool in the pan for 10 minutes, then move them to a rack. Cool completely before frosting.
07 - Beat the vegan butter for 2 minutes until pale. Add powdered sugar in batches, then beat in rosewater, 1 tablespoon soy milk, salt, and food coloring if using. Add more soy milk by the teaspoon only if needed.
08 - Pipe or spread the rose buttercream on the cooled cupcakes. Top with chopped pistachios and edible rose petals before serving.

# Good to know:

01 - Use food-grade rosewater only.
02 - Cupcakes are best served at room temperature.
03 - The frosting can be made 1 day ahead and refrigerated, then re-whipped before piping.

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