Vegan Mini Rose Cupcakes (Print Version)

# Ingredients:

→ Pistachio Cupcakes

01 - 3/4 cup unsweetened soy milk
02 - 1 tablespoon lemon juice
03 - 3/4 cup extra virgin olive oil
04 - 1 tablespoon vanilla extract
05 - 1 cup granulated white sugar
06 - 1/2 teaspoon sea salt
07 - 2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 10 drops vegan green food dye
11 - 1/2 cup raw pistachios, chopped

→ Buttercream Frosting

12 - 2 cups vegan butter
13 - 6 cups powdered sugar
14 - 2 teaspoons lemon juice
15 - 2 teaspoons food grade rose water
16 - 10 drops vegan red food dye

→ Decoration

17 - 1/2 cup raw pistachios, chopped
18 - 48 mini dried rose buds (optional)

# Instructions:

01 - Preheat oven to 340°F. Line mini cupcake pans with liners.
02 - Mix soy milk and lemon juice. Add oil, vanilla, sugar, salt. Mix in dry ingredients until smooth. Add green dye and fold in pistachios.
03 - Fill liners halfway. Bake 12.5 minutes at 340°F, then 12.5 minutes at 320°F.
04 - Cream vegan butter with powdered sugar gradually. Add lemon juice and rose water. Mix in red dye.
05 - Let cupcakes cool 30 minutes. Pipe frosting in circular motion, top with pistachios and optional rose buds.

# Notes:

01 - Perfect for special occasions
02 - Can adjust food coloring to taste
03 - Must cool completely before frosting

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