Eggless Saffron Pistachio Cupcakes with Saffron Buttercream
Makes 4-6 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.