Eggless Saffron Pistachio Cupcakes with Saffron Buttercream … perfect for Diwali

Eggless Saffron Pistachio Cupcakes with Saffron Buttercream …. sweet dreams are made of these! Festive, simple and ever so delicious, these are literal cupcakes baked in demitasse cups. Perfect for anytime, especially now. The saffron pistachio flavours, kesar pista as popular locally, scream Happy Diwali!

It’s that time of the year on the subcontinent when the festival of lights is round the corner and everything is being spruced up, homes are being cleaned, desserts are being made. The saffron pistachio combination is one of our favourites in India, a quintessential pairing in desserts. It’s a beautiful way to uplift a dessert, both gentle flavours and both add special touch to dessert.

Saffron of course is special, the world most expensive spice, where a little goes a long way. Who would ever imagine that the stamen of a flower could work it’s magic so beautifully into dessert! It’s by far my favourite way to spice an Indian inspired dessert, and a little goes a long way.

I stumbled onto the idea of baking cupcakes in cups one day while rustling through my pantry looking for appropriate cupcake liners for this flavour profile. Nothing I had was a good fit, some too dark, others just meh! Clearing the counter a short while later, I was about to put away these little demitasse cups and it suddenly struck me! Cups and cupcakes, I’m sure they would work, and they absolutely did!

I fell in love with the idea of literal cupcakes, something quaint as it is charming. Demitasse cups are smaller cups used to serve espresso and these turned out to be the perfect fit. Try them for a high tea, for an after dinner treat or for a Diwali gift. I think they look pretty special.

The cupcake recipe is one I’ve shared earlier but I’ve simplified it even more now so I thought I’d share it again. What’s not to love about a simple ingredient, hand mixed one bowl recipe that turns out amazing cupcakes! And the best thing is that you can do these in any flavour. Think coffee with a chocolate frosting, think tiramisu cupcakes, think vanilla salted caramel cupcakes, orange and strawberry ...

As for the buttercream, it’s also an upgrade from the one I’ve used in the past. This is a simple 3 ingredient buttercream, a no fail recipe. It works every time and is finger licking good. I like to pipe it on a little while before serving the cupcakes as it is addictive at room temperature. They keep beautifully piped in the fridge too and will taste best if you leave them at room temperature for 30 minutes perhaps to allow the buttercream to soften a little.

You can find more INDIAN INSPIRED recipes here!
You can find recipes with SAFFRON here.

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Eggless Saffron Pistachio Cupcakes with Saffron Buttercream

Makes 4-6 cupcakes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

30 minutes mins

Course Dessert, Snack

Cuisine British

Servings 4 cupcakes

Ingredients

  

Saffron Pistachio Cupcakes

• 120 g thick yogurt
• 75 g vanilla sugar
• 50 ml light olive oil
• 1/4 tsp baking soda
• 1/2 tsp apple cider vinegar
• 1/2 tsp baking powder
• Pinch of salt
• Generous pinch saffron
• 110 g plain flour/maida
• 2-3 tbsp pistachios chopped

Saffron Buttercream

• 100 g unsalted butter room temperature
• 80 g condensed milk
• Few strands saffron

Instructions

 

Saffron Pistachio Cupcakes

• Preheat the oven to 180C
• Lightly grease 4-6 teacups/demitasse cups with oil. I used a mix of sizes.
• Sift together the flour, baking powder and salt. Stir in saffron and pistachio. Reserve.
• Whisk together the yogurt and sugar with an electric hand blender until smooth, then whisk in the olive oil, baking powder, baking soda and apple cider vinegar.
• Stand for 5 minutes, then whisk in the saffron, flour and chopped pistachios.
• Divide between cups and bake for 15-18 minutes until risen and light golden brown/until a tester comes out clean. Remove to cooling rack and allow to cool.

Saffron buttercream

• With an electric hand beater, beat the butter for 5-6 minutes until smooth and fluffy. Add the condensed milk and saffron and whip until smooth. Transfer to piping bag fitted with star nozzle and pipe over cooled cupcakes.
• Garnish with pistachio slivers, saffron strands and rose petals.
• Taste best same day when the frosting is fresh, light and fluffy.

Keyword baking, cream, dessert, eggless, eggless baking, Indian dessert cake