Ingredients
Scale
- ¾ cup oat/almond milk
- ⅔ cup sugar
- 3 tablespoons olive oil
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 1 ¼ cups pastry flour (or 1 cup + 2 Tbsp all-purpose flour and 2 Tbsp cornstarch)
- 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 (adjust according to your taste)
- 1 ½ cups powdered sugar (or more for sweetness)
- 2 tablespoons dried rose petals (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the oat/almond milk, sugar, olive oil, and vanilla bean paste until well combined.
- In another bowl, sift together the pastry flour, salt, cardamom, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture while gently stirring until everything is incorporated.
- Fill cupcake liners in a muffin tin about two-thirds full with batter. Bake for about 22 minutes or until a toothpick inserted comes out clean. Let them cool completely before frosting.
- While waiting for the cupcakes to cool, whip together the vegan butter and shortening until creamy. Gradually add powdered sugar and mix well before adding vanilla bean paste and rosewater. Adjust sweetness or flavor as desired.
- Once cooled, frost each cupcake generously with the rose-flavored frosting and sprinkle dried rose petals on top.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 205
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg