Pistachio Rose Vegan Cupcakes with Rose Buttercream - My Home Made Recipe

Ingredients

• 3/4 cup (180 ml) unsweetened soy milk, room temperature
• 1 tablespoon fresh lemon juice
• 3/4 cup (150 g) granulated sugar
• 1/3 cup (80 ml) neutral oil, such as canola or sunflower
• 1 teaspoon vanilla extract
• 1 teaspoon food-grade rosewater
• 1 1/4 cups (150 g) all-purpose flour
• 1/2 cup (60 g) finely ground raw pistachios
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cardamom, optional
• 1/2 teaspoon fine sea salt
• 1/2 cup (113 g) vegan butter stick, softened
• 2 1/2 cups (300 g) powdered sugar, sifted
• 1-2 tablespoons (15-30 ml) unsweetened soy milk
• 1/8 teaspoon fine sea salt
• 1 tiny drop vegan pink food coloring, optional
• 1/4 cup (30 g) chopped raw pistachios
• 1 tablespoon edible dried rose petals, optional