Prepare to be transported to a world of delicate flavors and aromatic bliss with these stunning Vegan Cardamom Rose Cupcakes! Imagine biting into a light, fluffy cupcake that whispers tales of exotic spice markets and romantic Persian gardens. These aren't just cupcakes—they're a magical culinary experience that will tantalize your taste buds and impress even the most discerning dessert lovers. Whether you're a dedicated vegan, a curious foodie, or simply someone who loves extraordinary desserts, these cupcakes are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 12 cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup coconut milk
- �
- � cup vegetable oil
- 1 tbsp rose water
- 1 tsp ground cardamom
- 1 tbsp lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners, lightly spraying with non-stick cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cardamom, and salt. Whisk until thoroughly combined and no lumps remain.
- In a separate medium bowl, combine the coconut milk, vegetable oil, rose water, and lemon zest. Whisk these wet ingredients until they are well incorporated and smooth.
- Create a well in the center of the dry ingredients and slowly pour in the wet mixture. Gently fold the ingredients together using a spatula, being careful not to overmix. Mix just until the batter is smooth and no dry flour streaks are visible.
- Using an ice cream scoop or ¼ cup measuring cup, evenly distribute the batter into the prepared cupcake liners, filling each about ¾ full.
- Tap the muffin tin gently on the counter to release any air bubbles and ensure even distribution of the batter.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, optionally decorate with rose-flavored vegan frosting or a light dusting of powdered sugar and a sprinkle of dried rose petals.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Ingredient Temperature Matters: Ensure your coconut milk is at room temperature for smoother mixing and better batter consistency.
- Spice Intensity: Adjust cardamom to taste—start with the recommended amount and increase gradually if you prefer a more pronounced flavor.
- Rose Water Wisdom: Use high-quality rose water sparingly; a little goes a long way in creating that delicate floral note.
- Mixing Technique: Fold ingredients gently to maintain the cupcakes' light, airy texture. Overmixing can lead to dense, tough cupcakes.
- Decoration Inspiration: For an elegant touch, garnish with dried rose petals or a light dusting of powdered sugar just before serving.
- Storage Secret: These cupcakes stay moist and fresh when stored in an airtight container, making them perfect for make-ahead desserts.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 3g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 0mg
