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Prepare plain flour.
Use baking powder.
You need baking soda.
Provide salt.
You need to prepare gulkand (rose petals preserve).
Provide oil.
You need yoghurt.
Prepare red food colour.
You need rose water.
Use powdered sugar or to taste.
Prepare chopped pistachios.
You need dry rose petals and chopped pistachios to garnish (opt).
You need Frosting -.
Use butter at room temperature.
You need to prepare red food colour.
Prepare powdered sugar.

Sift the flour, baking powder, salt and baking soda. Keep aside..
In a large bowl, whisk oil, gulkand, yoghurt, rose water, food colour and sugar till light and fluffy..
Now add the dry ingredients, little at a time into the mix and fold it in gently..
Add the chopped pistachios and give it a stir..
Line a muffin tray and spoon in the batter till it is 3/4 full. Tap gently..
Bake in a preheated oven at 190 degrees for 15-17 minutes. Insert a skewer to check if it is done. Set aside to cool..
Frosting - Whisk the butter and food colour with a hand blender till it is light and fluffy. Fold in the sugar, little at a time and continue to beat till it is stiff and everything is well incorporated..
Transfer to a piping bag with a preferred nozzle and pipe in over the cupcakes. Garnish with pistachios and dry rose petals. Serve as desired..

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