1. Preheat oven to 350. Fill cupcake tin with liners

2. Whisk sugar and melted butter until smooth. Separately, combine soy milk and vinegar & allow to curdle.

3. Mix butter/sugar with block 3, then whisk in the curdled soy milk mixture

4. Whisk dry ingredients then make a well in the center. Pour wet into dry and mix just until moistened.

5. Scoop out batter with a 1/3 cup measure, smooth out the tops, and bake 18 minutes. Test with a knife in the center.

6. Cool completely before frosting. Whip butter in stand mixer until smooth, add rose water and vanilla whip until combined. Scrape down sides. Set mixer to low and add powdered sugar. Keep mixing on low speed until fluffy and smooth

7. Pipe on frosring, sprinkle with rose petals and pistachios

8. edited 11/8/24 bake time