Vegan Mini Rosen Pistazien Cupcakes (Druckversion)
Feine vegane Cupcakes mit Pistazien und Rosennote in Farbtönen von Pastellgrün und Rosa, zart und dekorativ.
# Zutaten:
→ Pistachio Mini Cupcakes
01 -
180 ml unsweetened soy milk
02 -
15 ml freshly squeezed lemon juice
03 -
180 ml extra virgin olive oil
04 -
15 ml vanilla extract
05 -
200 g granulated sugar
06 -
2 g fine sea salt
07 -
250 g all-purpose flour, sifted
08 -
5 g baking powder
09 -
2 g baking soda
10 -
10 drops vegan green food coloring, or more to taste
11 -
65 g raw pistachio kernels, chopped
→ Buttercream Frosting
12 -
450 g vegan butter
13 -
750 g powdered sugar
14 -
10 ml freshly squeezed lemon juice
15 -
10 ml edible rosewater
16 -
10 drops vegan red food coloring, or more to taste
→ Decoration
17 -
65 g raw pistachio kernels, finely chopped
18 -
48 mini dried rosebuds (optional, not edible)
# Zubereitungsschritte:
01 -
Preheat the oven to 170°C. Line two mini cupcake trays with 24 paper liners each or grease and line with baking paper as needed.
02 -
Combine soy milk and lemon juice in a medium mixing bowl. Whisk to thicken slightly and set aside for several minutes.
03 -
Add olive oil, vanilla extract, granulated sugar, and salt to the buttermilk. Mix until fully incorporated.
04 -
Add sifted flour, baking powder, and baking soda to the wet mixture. Stir gently until a smooth batter forms.
05 -
Stir in green food coloring until the desired pastel shade is reached. Fold in the chopped pistachios evenly.
06 -
Spoon the batter into the prepared mini cupcake liners, filling each about halfway.
07 -
Bake for 12.5 minutes at 170°C, then reduce the temperature to 160°C and continue baking for another 12.5 minutes, or until a skewer inserted into the center comes out clean.
08 -
Remove from the oven and allow the cupcakes to cool in the tray for 5 minutes, then transfer to a wire rack to cool completely for approximately 30 minutes.
09 -
Cut vegan butter into cubes and beat with an electric mixer in a large bowl on high speed for 1–2 minutes until creamy.
10 -
Gradually add powdered sugar while mixing; beat until the mixture appears crumbly. Incorporate lemon juice and rosewater, then beat until smooth and fluffy.
11 -
Mix in vegan red food coloring, adjusting amount to achieve a pale pink hue.
12 -
Once fully cooled, trim the domed tops from each cupcake using a sharp knife. Create a small hole in the center of each using a wooden stick or the handle of a spoon.
13 -
Transfer the rose buttercream to a piping bag and pipe onto the cupcakes in a circular motion.
14 -
Sprinkle with chopped pistachios and, if desired, top with a dried mini rosebud on each. Serve or store as preferred.
# Hinweise:
01 -
Let vegan butter soften slightly at room temperature for easier creaming.
02 -
Dried rosebuds serve as decoration only; they are not intended for consumption.
03 -
Store cupcakes in an airtight container in the refrigerator for up to 4 days.
04 -
For a different flavor, replace rosewater with additional lemon juice or vanilla extract.