Mini Lemon Pistachio Cupcakes

Ingredients:

For the Pistachio Cupcakes:

• ¾ cup (180 ml) soy milk
• 1 tablespoon lemon juice (about ½ small lemon)
• ¾ cup (180 ml) olive oil
• 1 tablespoon vanilla extract
• 1 cup (125 g) granulated sugar
• ½ teaspoon salt
• 2 cups (250 g) all-purpose flour (spooned into the cups, not packed)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 10 drops green food coloring (or more to taste)
• ½ cup (61.5 g) chopped pistachios

For the Dairy-Free Buttercream Frosting:

• 1 ½ cups (168 g) vegan butter
• 4 ½ cups (585 g) powdered sugar
• 1 ½ tablespoons lemon juice
• 5 drops yellow food coloring (optional, or more to taste)

For Garnishes/Decoration:

• ½ cup (61.5 g) chopped pistachios
• 1 lemon, zest

Instructions:

1. Make the Mini Cupcakes:

1. Preheat the oven to 340ºF (170ºC) and line two mini 24-cupcake baking pans with mini cupcake liners (or grease the pans or use parchment paper).
2. In a medium mixing bowl, combine the soy milk and lemon juice to form a vegan buttermilk. Whisk together.
3. Add the olive oil, vanilla extract, sugar, and salt to the mixture and whisk to combine.
4. Add the flour, baking powder, and baking soda and mix until smooth.
5. Add a few drops of green food coloring and mix, adding more as desired to achieve your preferred shade of green (about 5 drops for pastel green).
6. Fold in the chopped pistachios using a whisk or spatula.
7. Fill the mini cupcake pans about halfway with the batter.
8. Place the pans in the preheated oven on the lower-middle rack and bake at 340ºF (170ºC) for 12 ½ minutes, then reduce the temperature to 320ºF (160ºC) and bake for another 12 ½ minutes to prevent over-rising, ensuring a fluffy texture.

2. Make the Buttercream Frosting:

1. While the cupcakes are baking, prepare the frosting by cutting the vegan butter into small cubes.
2. Use an electric mixer to cream the butter, adding the powdered sugar a little at a time. Continue mixing until crumbly.
3. Add the lemon juice and continue mixing until you get a smooth, creamy buttercream. (Avoid adding too much liquid.)
4. Add yellow food coloring (if desired) to achieve your preferred frosting color.

3. Decorate the Mini Cupcakes:

1. Once the cupcakes are baked, remove them from the oven and allow them to cool on a cooling rack for at least 30 minutes to avoid melting the buttercream.
2. Fill a piping bag with the buttercream, and use a nozzle to pipe the frosting onto each cupcake in a circular motion.
3. Garnish each cupcake with chopped pistachios and a sprinkle of lemon zest for extra flavor and decoration.

Enjoy your delicious and beautifully decorated pistachio cupcakes!