2 tbsp dried rose petals (optional, to top cupcakes)
Making the Cupcakes
Preheat your oven to 350°F. Fill a muffin tin with 10-12 cupcake liners and set aside. In a large mixing bowl sift together your dry ingredients including the pastry flour, salt, Heilala Vanilla Powder, cardamom, baking powder, and baking soda. Set the mixing bowl to the side. In a separate mixing bowl combine your nut milk, sugar, and vegetable oil and whisk to combine. Then, slowly begin adding the bowl of dry ingredients to the mixing bowl of wet ingredients and whisk together until a smooth batter forms. Fill each cupcake liner ¾ of the way full with batter. Place the tin of cupcakes into the oven. Bake for 22-25 minutes until cooked through. Remove the cupcakes from the oven and let cool in the baking tray for 5 minutes. Then, carefully remove the cupcakes and let cool completely on a wire rack before frosting.
Frosting the Cupcakes
Once the cupcakes have cooled, make your frosting. Add the vegan butter, shortening, and coconut cream to a mixing bowl and use a mixer to beat until light and fluffy, stopping to scrape down the sides as needed. Once the frosting in well mixed, add in the rose water and Heilala Vanilla Powder and whip about 30 more seconds to combine. Add the frosting to a piping bag and frost your cupcakes. Top with the dried rose petals for decoration. Enjoy!