Preheat the oven to 340ºF (170ºC) and prepare mini cupcake pans by lining them with colorful cupcake liners or greasing them.

In a medium bowl, whisk together 1 cup of soy milk and 1 tablespoon of lemon juice. Let it sit for a few minutes. Add 1/2 cup of olive oil, 1 teaspoon of vanilla, 3/4 cup of sugar, and a pinch of salt. Mix until smooth.

In another bowl, sift together 1 1/2 cups of flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. Gradually fold the dry ingredients into the wet mixture until just combined.

If desired, add vegan green food dye to achieve a pastel shade, and gently fold in 1/2 cup of chopped pistachios.

Spoon the batter into prepared pans, filling each about halfway. Bake for 12.5 minutes at 340ºF, then reduce to 320ºF and bake for another 12.5 minutes, or until a toothpick comes out clean.

To make frosting, cream together 1/2 cup of vegan butter and 2 cups of powdered sugar until fluffy. Mix in 1 tablespoon of lemon juice and rose water. Optionally, add a drop of red food dye.

Cool the cupcakes in the pans for 5 minutes, then transfer to a wire rack and let cool completely for at least 30 minutes.

Once cooled, pipe the rose buttercream on top of each cupcake, and garnish with chopped pistachios and dried rose buds.