Publised on 06/05/2024. Last Updated on 07/07/2024 by Richard
These vegan rose cupcakes with white chocolate ganache make the perfect vegan Mother's Day gift! Light, fluffy and filled with silky smooth vegan white chocolate ganache.
Vegan Rose Cupcakes with a Vegan White Chocolate Ganache filling are the stars of the show this Mother's Day. Imagine surprising your mum with these delicately flavoured, beautifully decorated treats that are as sweet as they are compassionate -awww!
I still chuckle remembering last year's Mother's Day when I first attempted these cupcakes (you know me, Last-Minute-Larry!). Let's just say, my kitchen looked like a floral explosion had occurred, but the results? Absolutely worth it! The combination of rose and creamy white chocolate is a match made in vegan heaven, making this recipe a must-share for this special day. Is mum more of a coffee fan? Then you need to make these Vegan Tiramisu Cupcakes instead!
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🧁 What are Vegan Rose Cupcakes?
Vegan Rose Cupcakes are a totally gorge way to bring a bit of elegance to your vegan baking. I don't do much "super pretty" vegan baking, but these are super easy to decorate and look consistently beautiful each time!
Infused with the subtle fragrance of roses (it's a fine line with rose, I know!) and stuffed with the indulgent creaminess of vegan white chocolate ganache, these cupcakes are not just a treat for the palate but a feast for the eyes too. Mum's gonna love them! And guess what? They're also perfect for a fancy weekend bake, whether it's Mother's day or not!
📝 Vegan Rose Cupcakes and Vegan White Chocolate Ganache Ingredients
The full recipe with all the details is listed at the bottom of the page in the recipe card, but here's a little breakdown of the ingredients you'll need.
For the Vegan Rose Cupcakes:
- Plant milk
- Vegan yoghurt
- Vegetable oil
- Vanilla extract
- White wine vinegar
- Rose water
- Pink or red food dye
- Cake flour (see section on cake flour below)
- Caster sugar
- Baking powder
- Baking soda
- Salt
For the Vegan White Chocolate Ganache:
- Vegan white chocolate
- Coconut milk
- Vanilla bean paste or vanilla extract
🍰 What Is Cake Flour?
So, why cake flour? Cake flour is the secret behind the soft and tender crumb of these cupcakes. It's finer and has a lower protein content than all-purpose flour, which helps to create a soft and pillowy texture in our Vegan Rose Cupcakes. For those in the UK having trouble finding cake flour, try looking in your local Asian supermarket for Purple Orchid brand Special Bun Flour—it's a brilliant alternative because of its low protein content and finely milled texture!
Oh and there's an added bonus to using cake flour in this recipe. Cake flour tends to be much whiter than all purpose flour, which means we get a much more clear pink colour to the batter when adding red or pink food dye. This part is totally optional though, so don;t worry if you'd like to avoid using food dye.
🤲 How to Make Vegan Rose Cupcakes
Ready to bake? Here’s a simple breakdown for ya. Full recipe at the bottom of the page as always!
Make the Ganache: Start by preparing the Vegan White Chocolate Ganache to give it time to cool. It's super simple: just melt together the white choc and coconut milk in a double boiler, blend together then leave to cool.
Bake the Cakes: Mix the wet and dry ingredients separately, combine them, and bake. Super simple! They only take around 15 mins to bake too, so you'll be ready for the next step in no time!
Core and Fill the Cakes: Once cooled, core each cupcake and fill with the ganache. I'd strongly advise using a piping bag for this, as spooning it in can get super messy!
Frost the Cakes: Prepare your rose buttercream and get creative with your piping skills! I've given a breakdown on how to get the two-tone rose style frosting below!
🌹 How To Make Two-Tone Buttercream Roses
Creating two-tone buttercream roses is easier than it sounds and makes for super impressive vegan rose cupcakes! Here's how to do it!
Make the Buttercream: Start with a base of vegan vanilla buttercream. My recipe for vegan vanilla buttercream is super fool-proof and works every time!
Divide and Dye the Buttercream: Flavour the buttercream with rose water then remove half from the bowl. Tint the remaining half with pink food colouring, so you have two different colours of frosting.
Transfer to Three Piping Bags: Place each colour in its own bag, then both into a third bag fitted with a star tip. This keeps the two colours of buttercream separate until they pass through the nozzle!
Frost the Cakes: Pipe beautiful roses onto each vegan rose cupcake! I just start in the centre then swirl around in a circle. See the embedded video in this blog post if you need to!
🤷♀️ Vegan Rose Cupcakes FAQs
A: Yes! Just substitute the cake flour for your favourite gluten-free blend. I recommend a 1:1 ratio flour like Bob's Red Mill!
A: They’re best enjoyed within 3 days, stored in an airtight container. Keep them in the fridge and remove an hour before serving to come to room temp. You can also freeze them in an airtight container and defrost before serving!
A: For a different but equally delightful flavour, try orange blossom water or use vanilla extract for a more simple variation.
I hope you're as excited as I am to whip up these Vegan Rose Cupcakes with Vegan White Chocolate Ganache! Don’t forget to snap a photo and tag @schoolnightvegan on social media.
If you’re on the hunt for more vegan bakes, check out why not try my Vegan Birthday Cake, my Vegan Chocolate Cake or my Vegan Lemon and Blueberry Cake!
Happy baking, and here's to a Mother's Day filled with love (and white chocolate ganache obvs)!
Vegan Rose Cupcakes with White Chocolate Ganache Filling
Equipment
- Small saucepan
- Heatproof Bowl
- Plastic wrap
- oven
- Medium Bowl
- Large bowl
- Apple corer
- Piping bags with Wide star tip nozzle
Ingredients
For the Vegan White Chocolate Ganache
- 110 g vegan white chocolate roughly chopped into small pieces
- 145 ml coconut milk from a can at room temperature. Shake well before measuring.
- ½ teaspoon vanilla bean paste or vanilla extract
For the Vegan Rose Cupcakes
- 125 ml plant milk unsweetened and unflavoured, at room temperature
- 75 g vegan yoghurt unsweetened and unflavoured, at room temperature
- 50 ml vegetable oil or any neutral oil
- 1 teaspoon vanilla extract
- 1 teaspoon white wine vinegar or any neutral white vinegar
- 2 teaspoon rose water
- ⅛ teaspoon pink or red food dye
- 180 g cake flour see notes in blog post above
- 140 g caster sugar aka superfine sugar
- 1 ¼ teaspoon baking powder
- ⅛ teaspoon baking soda bicarbonate of soda
- ¼ teaspoon salt
For the Vegan Rose Buttercream
- 1 batch vegan vanilla buttercream frosting
- 2 teaspoon rose water
- ⅛ teaspoon pink food colouring optional
Instructions
To Make the White Chocolate Ganache
- Place a small saucepan over medium heat and add an inch of water. Bring to the boil then reduce the heat to low.
- Place the chopped white chocolate, coconut milk and vanilla in a heatproof bowl and sit on top of the simmering water in the saucepan, making sure the water doesn’t touch the bottom of the bowl.110 g vegan white chocolate, 145 ml coconut milk, ½ teaspoon vanilla bean paste
- Stir constantly until the white chocolate is fully melted. Remove the bowl from the heat.
- Use an immersion blender to blend the mixture until completely smooth.
- Place a piece of heat-proof plastic wrap over the ganache and press down carefully onto the surface to prevent it from forming a skin. Leave to cool to room temperature fully for at least 2 hours.
To Make the Cupcakes
- Preheat the oven to 170 °C (fan). Line a 12-hole cupcake tin with liners.
- Place the plant milk, vegan yoghurt, vegetable oil, vanilla extract, white wine vinegar, rose water and pink or red food dye in a medium bowl and whisk until smooth. Set aside.125 ml plant milk, 75 g vegan yoghurt, 50 ml vegetable oil, 1 teaspoon vanilla extract, 1 teaspoon white wine vinegar, 2 teaspoon rose water, ⅛ teaspoon pink or red food dye
- In a large bowl, sieve then whisk together the cake flour, sugar, baking powder, baking soda and salt.180 g cake flour, 140 g caster sugar, 1 ¼ teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon salt
- Add the wet ingredients to the dry and stir until just smooth.
- Divide the cake batter evenly between the cupcake cases and bake for 16 minutes or until risen and domed. Do not let the cakes brown.
- Remove from the oven and allow to cool fully on a wire cooling rack.
- Once cooled, use an apple corer to remove the centre of each cupcake. Do not poke a hole right through to the bottom, just go about ¾ of the way down.
- Transfer the white chocolate ganache to a piping bag and fill the hole of each cupcake.
To Make the Vegan Rose Buttercream
- Make the buttercream frosting according to the recipe instructions (follow my vanilla buttercream recipe here).1 batch vegan vanilla buttercream frosting
- While the frosting is still in the mixing bowl, add the rose water and beat to combine. Remove half of the frosting from the bowl and add the food colouring. Whip until evenly pink in colour.2 teaspoon rose water, ⅛ teaspoon pink food colouring
- Transfer the pink and white frosting to two separate piping bags without nozzles and snip off the end ½ inch. Take a third piping bag and fit a wide star tip nozzle. Insert the two filled piping bags into the third.
To Decorate
- Once the cakes are cool, pipe a rose on the top of each cupcake, starting in the centre then swirling out and round in a circle.
- Repeat with the remaining cupcakes until all decorated. Store in a container at room temperature if consuming that day. Alternatively, store in a container in the fridge for up to 3 days. Remove from the fridge an hour before serving to come to room temperature.
Anna Pyle
Oh my gosh how did thise turn out so beautiful? I don’t even bake and these were a masterpiece.