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.
