Pistachio Rose Vegan Cupcakes with Rose Buttercream

Name: Pistachio Rose Vegan Cupcakes with Rose Buttercream
Total time: 45 min
Ingredients: 3/4 cup (180 ml) unsweetened soy milk, room temperature; 1 tablespoon fresh lemon juice; 3/4 cup (150 g) granulated sugar; 1/3 cup (80 ml) neutral oil, such as canola or sunflower; 1 teaspoon vanilla extract; 1 teaspoon food-grade rosewater; 1 1/4 cups (150 g) all-purpose flour; 1/2 cup (60 g) finely ground raw pistachios; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon ground cardamom, optional; 1/2 teaspoon fine sea salt; 1/2 cup (113 g) vegan butter stick, softened; 2 1/2 cups (300 g) powdered sugar, sifted; 1-2 tablespoons (15-30 ml) unsweetened soy milk; 1/8 teaspoon fine sea salt; 1 tiny drop vegan pink food coloring, optional; 1/4 cup (30 g) chopped raw pistachios; 1 tablespoon edible dried rose petals, optional

myhomemaderecipe.com

Bake tender Pistachio Rose Vegan Cupcakes with a soft nutty crumb, gentle rosewater, and fluffy dairy-free buttercream. A pretty dessert for tea,…

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