Cupcakes:
1 1/2 c. organic flour
3/4 c. organic cane sugar
1/2 tsp. baking soda
1/2 tsp. sea salt
1/2 c. cold water
1/4 c. champagne, or more water
1/2 c. coconut oil, melted
2 1/2 tsp. vanilla
1 tsp. lemon juice

For the simple syrup:
1/4 c. organic cane sugar
1/2 c. water
1/4 c. dried roses (culinary grade)

For the frosting:
1 c. organic non-hydrogenated shortening, like Spectrum
1 tsp. vanilla (or rose extract, if you have it)
3-4 c. vegan powdered sugar
vegan sprinkles for decorating