Step 1

Preheat oven to 350°F/177°C. Line a cupcake pan with cupcake liners and set aside. In a small bowl whisk together all-purpose flour, baking powder, cardamom, and salt. Add butter, sugar and brown sugar to a large mixing bowl and cream on high for 5 minutes, scraping the bowl down every so often. The butter should be light and fluffy. Add the eggs in one at a time, mixing well after each addition. Add vanilla extract and mix well. Alternating, add buttermilk and dry ingredients in 3 additions, mixing until just combined between each addition. Fill each cupcake liner 3/4 of the way full with the batter. Bake for 15 to 20 minutes or until a toothpick inserted in the middle comes out clean. Cool the cupcakes for 5 minutes in the pan and then cool them completely on a rack.

Step 2

In a small bowl, add lukewarm milk and saffron and set aside. In a large bowl of an electric stand mixer, add egg whites, sugar, and salt. Set a saucepan filled with 2 inches of water over medium heat and bring it to a simmer. Once it simmers, set the bowl of egg whites over the pan, making sure the water doesn't touch the bottom of the bowl. Turn the heat down to low and continuously whisk until the mixture hits 135°F/ 57°C. Remove the mixing bowl from the heat and whisk the egg mixture on high for 10 minutes, until it is a light, fluffy meringue, and the bowl is cool (around 90°F/ 32°C) Slowly add the butter a tablespoon at a time while mixing until all the butter has been incorporated. Use a spatula to scrape down the bowl every once in a while. Add saffron milk and rose water and mix for 1 minute.

Step 3

Spoon the frosting into a piping bag fitted with a star tip. Pipe the frosting onto the cooled cupcakes. Sprinkle with your choice of decoration (dried rose petals, chopped pistachios, slivered almonds, sprinkles etc.)