Stir constantly until the white chocolate is fully melted. Remove the bowl from the heat.

Use an immersion blender to blend the mixture until completely smooth.

Place the plant milk, vegan yoghurt, vegetable oil, vanilla extract, white wine vinegar, rose water and pink or red food dye in a medium bowl and whisk until smooth. Set aside.

In a large bowl, sieve then whisk together the cake flour, sugar, baking powder, baking soda and salt.

Add the wet ingredients to the dry and stir until just smooth.

Remove from the oven and allow to cool fully on a wire cooling rack.

Once cooled, use an apple corer to remove the centre of each cupcake. Do not poke a hole right through to the bottom, just go about ¾ of the way down.

Transfer the white chocolate ganache to a piping bag and fill the hole of each cupcake.

While the frosting is still in the mixing bowl, add the rose water and beat to combine. Remove half of the frosting from the bowl and add the food colouring. Whip until evenly pink in colour.

Transfer the pink and white frosting to two separate piping bags without nozzles and snip off the end ½ inch. Take a third piping bag and fit a wide star tip nozzle. Insert the two filled piping bags into the third.

Once the cakes are cool, pipe a rose on the top of each cupcake, starting in the centre then swirling out and round in a circle.

Repeat with the remaining cupcakes until all decorated. Store in a container at room temperature if consuming that day. Alternatively, store in a container in the fridge for up to 3 days. Remove from the fridge an hour before serving to come to room temperature.