Eggless Saffron Pistachio Cupcakes with Saffron Buttercream … for that time of the year when I suddenly want to sprinkle saffron on everything, go festive on desserts. Not sure whether it’s the weather cooling down or perhaps the onset of the festive season, I absolutely love saffron on everything sweet. Add in some nuts and rose petals, I’m in my happy place!
Made eggless saffron pistachio cupcakes one morning, and alongside a batch of fresh sweet butter. The butter was delicious, so my next thought was obviously a buttercream with saffron to tie in the festive flavours.. Seemed to be just the thing since the cupcakes had no butter!
The mix done and the tray lined with cupcake liners, yet the little demitasse coffee cups on the counter distracted me. Soon enough I was ladling batter into the little cups of every size literally making CUP-CAKES! They happily turned out really well, and the saffron was so luxurious in there, so calming.
The delicately spiced saffron buttercream just brought everything together really well. If buttercream is not your thing, try a saffron mascarpone. I’ve made a batch earlier with mascarpone and that was beautiful too, silky and luxurious!
You can find more EGGLESS recipes here!
You can find recipes with SAFFRON here.
Eggless Saffron Pistachio Cupcakes with Saffron Buttercream
Ingredients
Dry mix
- 110 g all purpose flour/maida
- 1/2 tsp baking powder
- 1 pinch salt
- 1 pinch saffron generous
- 2-3 tbsp pistachios chopped
Wet mix
- 120 g Greek yogurt {or hung/thick yogurt}
- 75 g vanilla sugar {or plain}
- 50 ml light olive oil
- 1/4 tsp baking soda
- 1/2 tsp apple cider vinegar
Saffron Buttercream
- 100 g unsalted butter room temperature
- 100 g icing sugar
- 1-2 tbsp cream {Amul}
- Few strands saffron, pistachio slivers & rose petals to garnish
Instructions
Eggless 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 Greek yogurt and sugar with an electric hand blender until smooth, then whisk in the olive oil, baking soda and apple cider vinegar.
- Stand for 5 minutes, then fold in the dry mix.
- 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 icing sugar and stir in, then beat until mixed in, followed by the cream. Gently stir in the saffron. 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.
