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Vegan Olive Oil Cupcakes with Raspberry Rose Buttercream by @flaxandsugar

Posted by Fernanda Catalan on
Vegan Olive Oil Cupcakes with Raspberry Rose Buttercream by @flaxandsugar

It's February, and love is in the air! Spread the love with these vanilla rose cupcakes filled with raspberry jam and topped with a homemade vegan raspberry rose buttercream. Surprisingly simple, and light, this recipe doesn't disappoint Created in partnership with Flax & Sugar.

Ingredients

Rosewater Olive Oil Cupcakes:

  • 2 teaspoon apple cider vinegar
  • 1 1/3 cup + 1 tablespoon oat milk
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 tablespoon rose water
  • 1 cup organic cane sugar
  • 2 cups + 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons

Raspberry Rose Buttercream:

  • 1 cup vegan butter, room temperature
  • 1/4 cup vegetable shortening
  • 3 Tablespoons aquafaba (chickpea brine-liquid in a can of chickpeas)
  • 1 teaspoon vanilla bean
  • 1 teaspoon rosewater
  • 5 cups organic powdered sugar
  • 1/4 cup freeze-dried raspberries, crushed
  • 1 teaspoon beet powder
  • 2 tablespoons dried roses for garnish

Instructions

  1. In a large bowl combine 1 1/3 cup oat milk and 2 teaspoon apple cider vinegar to make the vegan buttermilk. Let the milk and vinegar sit for about 3-5 minutes.
  2. Preheat the oven to 350 degrees and line a 12 cupcake pan with paper liners.
  3. Then add in 1/4 cup extra virgin olive oil, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 1 tablespoon rose water.
  4. Stir in 1 cup of organic cane sugar.
  5. Then add 2 cups + 1 tablespoon all-purpose flour, 1/2 teaspoon salt, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda. Stir just until incorporated to avoid over mixing.
  6. Next, transfer the batter evenly into the cupcake pan and bake for 14-16 minutes, until a toothpick comes out clean.
  7. Then remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before removing the cupcakes from the pan and transferring them to a wire cooling rack to continue cooling.
  8. While they are cooling make the buttercream frosting by whipping 1 cup of softened vegan butter and 1/4 cup of vegetable shortening for 2 minutes.
  9. Then add in 3 tablespoons aquafaba and whip for another 2 minutes.
  10. Add in 1 teaspoon of vanilla bean and 1 teaspoon of rosewater to the butter and stir well.
  11. Next, sift in 5 cups of organic powder sugar while whipping continuously.
  12. Then add in 1/4 cup of finely crushed freeze-dried raspberries and 1 teaspoon of beet powder until fully incorporated and the frosting is super fluffy and pink.
  13. Remove a small amount of the center of the cupcakes and fill with a raspberry jam.
  14. Then fill a piping bag with frosting and frost the top of each cupcake.
  15. Garnish the frosting cupcakes with dried rose pedals and enjoy!

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