Cardamom Rose Cupcakes
[Vegan]

To Make the Rose Frosting:

1. Place shortening and margarine in a mixing bowl and beat until well-combined and fluffy, about three minutes using a hand mixer.
2. Add rose water and gradually add powdered sugar (approximately 1/2-cup add-ins). Stop occasionally to scrape sides of the bowl and beat about three minutes.
3. Scoop into a pastry bag with tip (or quart-sized plastic freezer bag with the tip cut, so you can squeeze the frosting out to draw with it) or into a bowl to spread with spatula. Set aside.

For the Cupcakes:

1. Sift dry ingredients including flour, sugar, baking powder, baking soda, sea salt, and cardamom.
2. In large mixing bowl, place dry mix and create a "well” for the wet ingredients. Set aside.
3. Place all wet ingredients in a small bowl and mix well using a whisk.
4. Add the liquid to the dry ingredients using a whisk to incorporate.
5. Place liners in the cupcake pan and fill each compartment leaving 1/4-inch from the top empty.
6. Bake cupcakes for 15-17 minutes at 325°F, or until a toothpick comes out clean. Let cool for 2 hours.
7. Take a cupcake and, using the filled pastry bag, place a large 1/4 cup rosette on top.