Description
Delightful mini cupcakes flavored with rose water and crushed pistachios, perfect for any celebration.
Ingredients
Scale
- 1 cup almond flour
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup non-dairy milk
- 1/3 cup coconut oil, melted
- 1 tablespoon rose water
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup crushed pistachios
- Vegan frosting (optional)
- Extra crushed pistachios for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a mini cupcake tin with paper liners.
- In a large bowl, mix the almond flour, all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, combine the non-dairy milk, melted coconut oil, and rose water until well-mixed.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Gently fold in the crushed pistachios.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 15-20 minutes, or until a toothpick comes out clean when inserted in the center.
- Allow the cupcakes to cool completely before frosting with vegan frosting, if desired.
- Top with additional crushed pistachios for decoration.
Notes
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cupcake
- Calories: 130
- Sugar: 5g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg