Description
Satisfy your sweet tooth with these vegan mini rose pistachio cupcakes Perfect for any occasion theyre a delightful treat for all
1 ½ cups of all-purpose flour1 cup of almond milk¾ cup of granular sugar½ cup of unsweetened applesauce1/3 cup of coconut oil (melted)1 teaspoon of baking soda1 teaspoon of baking powder1 teaspoon of vanilla extract1–2 tablespoons of rose water½ cup of chopped pistachiosOptional: a pinch of cardamom or a sprinkling of salt
Preheat your oven to 350°F (175°C).Prepare your muffin tin by lining it with cute mini cupcake liners or lightly grease the cups.In a large bowl, whisk together the almond milk, melted coconut oil, applesauce, vanilla extract, and rose water until smooth.In another bowl, mix the all-purpose flour, sugar, baking soda, baking powder, and a pinch of salt.Slowly add the dry mixture to the wet ingredients, stirring gently until just combined.Fold in the chopped pistachios, reserving some for topping later.Divide the batter evenly among the prepared muffin cups, filling them about 2/3 full.Bake for about 15-18 minutes, or until a toothpick comes out clean.Cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Notes
Delightful vegan mini cupcakes infused with rose essence and crunchy pistachios, ideal for any celebration or treat!
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Cuisine: Vegan
Nutrition
- Serving Size: 12 mini cupcakes
- Calories: 120
- Sugar: 8g
- Fat: 5g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
