Thanks to Shannon of “Happy Edible After” for the great recipe featuring Solio Family Canola Oils! She adapted the recipe from “Vegan Cupcakes Take over the World” and used Solio Family non-GMO, expeller-pressed Canola Oil in the mix. Solio Family oils are all-natural, pressed from seeds that are 100% non-GMO, and contain no chemical additives. Visit Shannon’s blog Happy Edible After for more great recipes.

Vegan Rose and Pistachio Cupcakes

  • ½ cup vanilla soy yogurt
  • 2/3 cup soy milk, plain
  • 1/3 cup non-GMO, expeller-pressed Solio Family Canola Oil
  • 3/4 cup plus two tablespoons granulated sugar
  • 2 tablespoons rose water
  • 1 cup plus 2 tablespoons flour
  • 2 tablespoons cornstarch
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1/3 cup finely chopped pistachios, plus some whole ones for garnish

Preheat oven to 350 degrees F. Line a muffin tin with 12 cupcake liners. In a large mixing bowl, whisk together yogurt, soy milk, oil, sugar, and rosewater. In a medium bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt. Add pistachios and stir.

Add dry ingredients to wet ingredients and mix just until combined. Fill the liners three-quarters of the way and then bake about 18 minutes or until done. After cupcakes are cooled, frost with Fluffy Buttercream Frosting and garnish with pistachio nuts, or as desired.

Fluffy Buttercream Frosting

  • 1 cup Earth Balance vegan butter.
  • 2 cups confectioners’ sugar, sifted
  • 1 ½ teaspoons vanilla extract
  • 1 tablespoon rose water
  • Soymilk, plain, if needed
  • Pink food coloring {optional}

Using an electric or standing mixer, beat the butter until light and fluffy. Add the sugar and beat on medium high for a few more minutes, until well-blended. Add the vanilla and rose water and beat for another minute. You can also beat in a bit of soy milk to thin if needed. Add a bit of pink food coloring, if you would like to tint the frosting.