1-Getting started: Getting started with Pistachio Rose Vegan Cupcakes is fun and straightforward. First, preheat your oven to 340ºF (170ºC) and line two mini 24-cupcake baking pans with liners to keep things neat.

2-Next: mix unsweetened soy milk with lemon juice to make a vegan buttermilk substitute; this helps the batter rise well. Then, combine this mixture with extra virgin olive oil, vanilla extract, granulated white sugar, and sea salt in a bowl.

3-Gradually add: all-purpose flour, baking powder, and baking soda to the wet ingredients, stirring until you get a smooth batter. Add vegan green food coloring drops until you reach a nice pastel green shade, and fold in the chopped pistachios for that extra crunch.

4-Fill each cupcake form: halfway with batter for even baking. Bake at 340ºF for 12.5 minutes, then lower the temperature to 320ºF (160ºC) and bake for another 12.5 minutes until done.

5-While the cupcakes cool: on racks for at least 30 minutes, prepare the buttercream. Beat vegan butter with powdered sugar until creamy, then mix in lemon juice and rose water or vanilla extract. Add vegan red food coloring drops for a pastel pink color.

6-Once cooled: pipe the buttercream on top in circular motions and sprinkle with chopped pistachios. For a special touch, add mini dried rose buds. This recipe yields 48 mini cupcakes, perfect for sharing, and they store in the refrigerator for up to 4 days.