Rose Vegan Cupcake Recipe

Rose Cupcake


2 cups all-purpose flour
1 1/2 cups vegan sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegan margarine (80% fat is best), softened
1 cup soy milk (or other vegan milk)
1 teaspoon vanilla
1/4 cup vegan yogurt
1/4 cup applesauce
1/4 cup silken tofu
1/4 cup rose water
vegan red food dye


Preheat oven to 350F. Line cupcake tins with paper cupcake liners.
Gather all ingredients and supplies.
In large mixing bowl, sift dry ingredients.
In small mixing bowl, mix wet ingredients.
Pour wet ingredients into the dry ingredients bowl and mix until all dry ingredients are wet and there are no lumps.
Fill cupcake liners 1/2 to 2/3 full.
Do not over-fill or the cupcakes will rise too high and the tops will combine with the other tops.
Bake 15-20+ minutes or until toothpick comes out clean.
Add a touch of food dye to make it pink!
Best with Vegan Rose Frosting