Prepare the Cupcake Batter:

• Preheat oven to 340ºF (170ºC) and line mini cupcake trays with liners.
• In a bowl, whisk together soy milk and lemon juice. Let sit for a few minutes to create a vegan buttermilk substitute.
• Add olive oil, vanilla extract, sugar, and salt. Mix well.
• Sift in flour, baking powder, and baking soda, then stir until smooth.
• Stir in a few drops of green food coloring, adding more to achieve the desired pastel shade.
• Gently fold in the chopped pistachios.

Bake the Cupcakes:

• Fill each cupcake liner halfway with batter.
• Bake at 340ºF for 12½ minutes, then lower the heat to 320ºF (160ºC) and bake for another 12½ minutes.
• Remove from the oven and allow to cool completely before decorating.

Prepare the Buttercream:

• Beat vegan butter with an electric whisk, gradually adding powdered sugar until crumbly.
• Pour in lemon juice and rose water, continuing to mix until smooth and creamy.
• Add a few drops of red food coloring and mix until it reaches a soft pastel pink shade.

Decorate the Cupcakes:

• Once cooled, pipe the buttercream onto each cupcake in a circular motion.
• Sprinkle with chopped pistachios for added texture.
• Optionally, place a mini dried rose bud on top for an elegant touch (note: they are decorative and not edible).