Preheat your oven to 340°F (170°C) and line a mini cupcake pan with paper liners.

In a bowl, whisk together soy milk and lemon juice; let sit for 5 minutes. Then stir in olive oil, vanilla, sugar, and salt until combined.

In another bowl, sift together flour, baking powder, and baking soda; add food dye. Fold into the wet mixture and add chopped pistachios.

Spoon batter into cupcake liners, filling each halfway. Bake for 25 minutes, first at 340°F for 12.5 minutes, then at 320°F until golden.

Let cupcakes cool in the pan for 10 minutes, then transfer them to a cooling rack for another 20 minutes.

For frosting, beat vegan butter and powdered sugar until crumbly, then add lemon juice and rose water; mix in dye and adjust consistency with soy milk if needed.

Frost cooled cupcakes using a piping bag in a circular motion, creating a delightful swirl.

Top with chopped pistachios and dried rose buds if desired.