Step 1

Preheat oven to 350 degrees.

Step 2

For the cake, mix together plant milk and apple cider vinegar and set aside for 3-5 minutes.

Step 3

In a bowl, mix together sugar, rosewater, oil, vanilla, and plant milk/ apple cider vinegar mixture.

Step 4

Sift in flour, flax, baking powder, baking soda and salt. Mix just until there are no dry bits, do not over mix or the cupcakes will be more dense and less fluffy.

Step 5

Add cupcake wrappers to a muffin tin and fill with batter 3/4 full.

Step 6

Bake for 20-25 minutes, or until a toothpick inserted into the middle of the cupcakes comes out clean. Allow to cool in the pan for 5 minutes and then transfer to a cooling rack to cool completely.

Step 7

For the buttercream, add the room temperature vegan butter, rosewater, vanilla, plant milk, beet powder and salt and mix well.

Step 8

Using an electric mixer, add powdered sugar 1 cup at a time until desired consistency is met, about 3-3 1/2 cups is what I used.

Step 9

Add frosting to a piping bag* with a star tip and pipe onto cooled cupcakes in a circular motion, starting in the middle and going out to the edges. Enjoy!