Eggless Pistachio Cupcake Recipe with Vegan Options
The Pistachio Cupcake is a delightful fusion of fragrant spices, rich dry fruits, and the aromatic essence of rose water, creating a unique treat unlike the usual cupcakes. Though the preparation time is slightly longer, these cupcakes are well worth the effort. Made with natural ingredients, they are light, flavorful, and perfect for various occasions, from festivals to a special addition to your kids’ lunch boxes. Plus, this recipe offers both eggless and vegan options, catering to a wider range of dietary preferences.
Cuisine: Continental
Course: Snack
Diet: Vegetarian (Vegan Option Available)
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 200 grams |
| Butter (Salted) | 200 grams (or 120 ml canola/vegetable oil for vegan) |
| Milk | 1/4 cup (or almond milk for vegan option) |
| Caster Sugar | 150 grams |
| Baking Powder | 2 teaspoons |
| Pistachios (powdered) | 100 grams |
| Salt | A pinch |
| Lemon (juiced) | 1 whole |
| Rose Water | 1/2 teaspoon |
| Flax Seed Powder (Flax Meal) | 2 tablespoons |
| Chilled Water | 6 tablespoons |
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Instructions
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Preheat the oven to 180°C (350°F) and prepare your cupcake molds by lining them with cupcake liners. This ensures an easy release once the cupcakes are baked.
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In a small bowl, prepare the egg replacer by mixing the 2 tablespoons of flax seed powder with the 6 tablespoons of chilled water. Stir this mixture well and set it aside for about 5 minutes. The flax meal will absorb the water and thicken, creating a texture similar to egg whites.
-
Prepare the dry ingredients: In a large mixing bowl, sift together the all-purpose flour (maida), baking powder, and a pinch of salt. Mix well to ensure even distribution.
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Grind the pistachios: Take 100 grams of pistachios and grind them into a fine powder. This will infuse the cupcakes with a delightful nutty flavor. Set this aside.
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In a separate bowl, cream the butter (or oil if you’re following the vegan option) with the caster sugar. Using a hand mixer or a whisk, beat them together until the mixture turns light and fluffy.
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Add the flax meal mixture (egg replacer) to the butter-sugar mixture, followed by the lemon juice and rose water. Mix until everything is well combined.
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Combine the wet and dry ingredients: Gradually add the sifted dry ingredients into the wet mixture, alternating with the milk (or almond milk for vegan). Stir until the batter is smooth and there are no lumps.
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Fold in the powdered pistachios, ensuring an even distribution throughout the batter. The pistachios will add both flavor and texture to the cupcakes.
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Spoon the batter into the prepared cupcake molds, filling each about two-thirds full. This will allow room for the cupcakes to rise without overflowing.
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Bake the cupcakes in the preheated oven for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them towards the end to avoid over-baking.
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Cool the cupcakes: Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions
- These cupcakes are perfect on their own or can be paired with a light drizzle of frosting or powdered sugar for extra sweetness.
- For a festive touch, you could even top them with crushed pistachios or edible flowers for decoration.
Storage Tips
- Store the cooled cupcakes in an airtight container at room temperature for up to 2-3 days.
- For longer storage, refrigerate them for up to a week. Allow them to come to room temperature before serving.
These Eggless Pistachio Cupcakes, with their subtly spiced, nutty flavors and light, fluffy texture, are a treat that will undoubtedly impress anyone who tastes them. Whether you’re celebrating a special occasion or simply enjoying a delicious snack, these cupcakes are sure to become a favorite in your recipe collection.
