Preheat oven to 350F degrees. Line muffin tin with 12-15 cupcake liners. Set aside.

In a bowl, mix together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together the melted butter and sugar. Once combined, whisk in the egg whites, yogurt, milk, and rose water until combined.

Slowly add the dry ingredients into the butter, egg, milk mixture ingredients until well combined.  If using food coloring, add it at this time.

Divide batter among 12-15 cupcake liners (or 24-30 mini) and bake for 14-17 minutes.  Meanwhile, make the frosting.

To make the frosting, beat softened butter on medium speed with a stand mixer until smooth and creamy (at least a minute)

Add 2 1/2 cups powdered sugar, half and half, orange juice, orange zest, cardamom. Increase to speed and beat for 1-2 additional minutes. At this time add the food coloring (if using) and additional powdered sugar if the frosting is too thick - or more cream if the frosting is too thick.

Chill frosting for 15 minutes prior to using.

Once the cupcakes are completely cooled, frost the cupcakes and sprinkle with pistachios.