Eggless Saffron Pistachio Cupcakes with Saffron Buttercream
These Eggless Saffron Pistachio Cupcakes with Saffron Buttercream seem the perfect thing to celebrate the onset of the festive season. They come together in minutes, and the star is the frosting. saffron with pistachios adds luxury to these delicious cupcakes, the rose petals adding beauty.
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.