I love the idea of using rose flavorings in my desserts, especially on Valentine’s Day. Instead of giving your sweetheart a cliche of a dozen roses, you can give them a dozen rose flavored cookies or rose flavored cupcakes. Last year, I featured cookies, but this year, I made mini cupcakes. The recipe is from Vegan Cupcakes Take Over the World and yields a moist, flavorful cupcake. You can top them off with your favorite frosting, but I keep it simple with some rose flavored coconut cream.
What You Need:
1/2 cup soy yogurt
2/3 cup soy milk
1/3 cup canola oil (I used safflower oil)
2 tbsp. rose water
3/4 cup plus 2 tbsp. granulated sugar (I used turbinado)
1 cup plus 2 tbsp. flour
2 tbsp cornstarch (corn flour)
1/2 tsp baking soda
1/4 tsp salt
A large pinch of cardamom powder (I used chai powder)
1/3 cup unsalted pistachios, lightly toasted and chopped
12 whole pistachios, lightly toasted, for garnish
What to Do:
Preheat the oven to 350 ˚F. Lightly grease the mini muffin tins.
Mix together yogurt, milk, oil, rose water and sugar together. Add in flour, cornstarch, baking soda, and salt and mix until smooth. Fold in the chopped nuts. Fill the mini muffin tins to the top with batter and bake for about 12-15 minutes. Let cool before serving. The recipe should yield 16-18.
For the whipped cream
What You Need:
1/2 cup coconut cream
1-2 tbsp. rose water
3-4 tbps. sugar
What to Do:
For the coconut cream, if you can’t find it separately, just open up a can of full fat coconut milk that has been sitting still for some time. Scoop out half a cup of the cream into a bowl.
Mix together the 3 ingredients in the bowl until the sugar is dissolved. Pop the bowl in the freezer for 10-15 minutes until everything is cold. Then use an electric mixer to beat the mixture until it is fluffy – just about a minute or two. Use this top your cupcakes.
Currently based out of Boston, Jesal is a blogger, freelance writer, yoga enthusiast and lifelong vegetarian who spent four years eating her way through New York City and various other cities around the globe. After answering hundreds of emails and phone calls answering the question, "Where's a cool place I can take my vegetarian friend out to eat" she started Veggiewala to efficiently share her knowledge of the vegetarian food scene with curious carnivores, flexitarians and other vegetarians.