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Vegan Cardamom Rose Cupcakes

Delightful Vegan Cardamom Rose Cupcakes for Every Occasion

These Vegan Cardamom Rose Cupcakes combine the spicy flavor of cardamom with fragrant rose, making them a delightful treat for every occasion.
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Prep Time 10 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 38 minutes
Servings: 10 cupcakes
Course: Dessert
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • ¾ cup oat or almond milk Any plant-based milk will work.
  • ⅔ cup sugar Coconut sugar is a healthier alternative.
  • 3 tablespoons olive oil Any liquid oil can be used.
  • 2 teaspoons vanilla bean paste Pure vanilla extract is a substitute.
  • 1¼ cup pastry flour All-purpose or gluten-free flour can be used.
  • ½ teaspoon salt Essential to balance sweetness.
  • ½ teaspoon cardamom Adjust amount based on preference.
  • ½ teaspoon baking powder Ensure it’s fresh for optimal lift.
  • ¼ teaspoon baking soda
For the Frosting
  • ½ cup vegan butter More shortening or vegan margarine can be used.
  • ¼ cup shortening Can be replaced with additional vegan butter.
  • 1 teaspoon vanilla bean paste Can use vanilla extract.
  • ½ teaspoon rosewater Optional, adjust to liking.
  • 1½ cups powdered sugar Adjust for desired sweetness.
  • 2 tablespoons dried rose petals Optional for garnish.

Equipment

  • muffin tin
  • mixing bowl
  • Whisk
  • Scoop
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the oat or almond milk, sugar, olive oil, and vanilla bean paste until smooth.
  3. Sift in the pastry flour, salt, cardamom, baking powder, and baking soda into the wet mixture and gently mix until just combined.
  4. Fill each cupcake liner about ¾ full with the batter.
  5. Bake for 20-23 minutes until a toothpick comes out clean.
  6. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack.
  7. Beat together the vegan butter and shortening until fluffy, then gradually add the vanilla bean paste and powdered sugar.
  8. Frost the cooled cupcakes with the rose-infused vegan frosting and garnish with dried rose petals if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gCalcium: 2mgIron: 4mg

Notes

Use fresh ingredients for the best results, avoid overmixing for fluffy cupcakes, and allow proper cooling before frosting.

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