1-Preheat the oven: Preheat the oven to 340ºF (170ºC) and line 24 mini cupcake baking forms with liners or use grease or silicone as alternatives.

2-Mix vegan buttermilk substitute: Mix 3/4 cup unsweetened soy milk with 1 tablespoon lemon juice to create a vegan buttermilk substitute.

3-Combine wet ingredients: Add 3/4 cup extra virgin olive oil, 1 tablespoon vanilla extract, 1 cup granulated white sugar, and 1/2 teaspoon sea salt; mix well.

4-Add dry ingredients: Stir in 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda until a smooth batter forms.

5-Add food coloring: Add vegan green food coloring drop by drop, starting with 10 drops, to achieve a desired pastel green shade.

6-Fold in pistachios: Gently fold in 1/2 cup chopped pistachio kernels.

7-Bake cupcakes: Fill the cupcake forms halfway and bake on the lower middle rack for 12.5 minutes at 340ºF, then reduce the temperature to 320ºF (160ºC) and bake for another 12.5 minutes to keep the cupcakes fluffy.

8-Prepare frosting base: For the frosting, beat 2 cups softened vegan butter and gradually add 6 cups powdered sugar until crumbly.

9-Add flavoring to frosting: Mix in 2 teaspoons lemon juice and 2 teaspoons rose water to reach a smooth consistency.

10-Color frosting: Blend in vegan red food coloring slowly, starting with 10 drops, until a preferred pastel pink color is achieved.

11-Cool cupcakes: Cool the cupcakes completely on a rack for at least 30 minutes.

12-Pipe frosting: Pipe the buttercream onto each cupcake in a rose shape using a piping bag with a suitable nozzle, working in circular motions.

13-Decorate cupcakes: Sprinkle with 1/2 cup chopped pistachios and optionally add a dried rose bud on top for decoration.