Saffron Cupcakes
Ingredients (Makes 12 cupcakes)
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup whole milk (room temperature)
- 30 saffron threads (soaked in 2 tablespoons warm milk or overnight ice-cube infusion)
Optional Frosting:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- A few saffron threads or rose petals for garnish
Step 1: Prepare the Saffron
- Place saffron threads in 2 tablespoons warm milk (or on an ice cube overnight).
- Let steep until golden-red.
Step 2: Mix Dry Ingredients
- In a bowl, whisk flour, baking powder, and salt. Set aside.
Step 3: Cream Butter & Sugar
- In a large bowl, beat butter and sugar together until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
Step 4: Combine Wet & Dry
- Add the dry ingredients in three parts, alternating with milk.
- Stir in the saffron-infused milk until batter is smooth and golden.
Step 5: Bake
- Preheat oven to 350°F (175°C).
- Line a cupcake tray with 12 liners.
- Fill each liner ⅔ full with batter.
- Bake for 18–20 minutes, or until a toothpick comes out clean.
Step 6: Frost (Optional)
- Whip cream with powdered sugar until soft peaks form.
- Pipe or spread onto cooled cupcakes.
- Garnish with saffron strands or edible rose petals