Name: Vegan Cardamom Rose Cupcakes
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Vegan
Ingredients: ¾ cup oat or almond milk; ⅔ cup sugar; 3 tablespoons olive oil; 2 teaspoons vanilla bean paste (or vanilla extract); 1¼ cups pastry flour (or all-purpose flour); ½ teaspoon salt; ½ teaspoon cardamom; ½ teaspoon baking powder; ¼ teaspoon baking soda; ½ cup vegan butter; ¼ cup shortening; 1 teaspoon vanilla bean paste (or vanilla extract); ½ teaspoon rosewater; 1½ cups powdered sugar; 2 tablespoons dried rose petals (optional, for garnish)

Vegan Cardamom Rose Cupcakes

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Indulge in the delightful experience of Vegan Cardamom Rose Cupcakes, a treat that combines fluffy, airy texture with enchanting flavors. These cupcakes feature the warm spice of cardamom perfectly balanced by the delicate sweetness of rosewater, making them an exquisite dessert for any occasion. Whether it’s a cozy family gathering or a festive celebration, these cupcakes are sure to impress your guests and leave them asking for more. With simple ingredients and easy preparation steps, you can whip up these charming treats even on busy days. Get ready to enjoy a sweet moment filled with warmth and joy!

Author: Alex
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Yield: Makes approximately 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: Vegan

Ingredients

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¾ cup oat or almond milk
⅔ cup sugar
3 tablespoons olive oil
2 teaspoons vanilla bean paste (or vanilla extract)
1¼ cups pastry flour (or all-purpose flour)
½ teaspoon salt
½ teaspoon cardamom
½ teaspoon baking powder
¼ teaspoon baking soda
½ cup vegan butter
¼ cup shortening
1 teaspoon vanilla bean paste (or vanilla extract)
½ teaspoon rosewater
1½ cups powdered sugar
2 tablespoons dried rose petals (optional, for garnish)

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Instructions

Preheat your oven to 350°F (175°C). In a bowl, whisk together oat or almond milk, sugar, olive oil, and vanilla bean paste until combined.
In another bowl, mix pastry flour, salt, cardamom, baking powder, and baking soda.
Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
Line a cupcake pan with liners and fill each cup two-thirds full with batter. Bake for about 22 minutes or until a toothpick comes out clean.
For the frosting, beat together vegan butter and shortening until creamy. Add vanilla bean paste and rosewater before gradually mixing in powdered sugar.
Once cupcakes are cool, frost generously and garnish with dried rose petals if desired.

Nutrition

Serving Size: 1 cupcake (50g)
Calories: 206
Sugar: 11g
Sodium: 75mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg

Find it online: https://www.weekmealideas.com/vegan-cardamom-rose-cupcakes/