Golden Saffron Cupcake Recipe

In this dessert, an orange blossom icing lays atop a gorgeous golden saffron sponge, demonstrating how saffron can easily be transformed into a multi-course ingredient.

Ingredients

• 1/3 cup (80 ml)

  canola oil

• 1/2 teaspoon

  saffron

• 1 cup (250 ml)

  milk or non-dairy milk

• 1 tablespoon

  white or apple cider vinegar

• 1/2 teaspoon

  salt

• 1 1/4 cups (163 grams)

  all purpose flour

• 2 tablespoons

  cornstarch

• 1 teaspoon

  baking powder

• 1/2 teaspoon

  baking soda

• 3/4 cup (150 grams)

  granulated sugar

• 1 tablespoon

  vanilla extract

• 1/2 cup (226 grams)

  butter(or vegan margarine), room temperature

• 4 cups (480 grams)

  confectioners' sugar

• 1/4 cup (60 ml)

  milk or nondairy milk

• 2 teaspoons

  vanilla extract

• 2 teaspoons

  orange blossom water

Directions

Preheat oven to 350 degrees Fahrenheit (180 or 175 degrees Celsius).

Heat saffron and two tablespoons of canola in oil in a small pan over medium low heat for ten minutes. Remove from heat and allow to cool to room temperature.

Meanwhile, mix milk or nondairy milk with salt and set aside for ten minutes.

Add remaining dry ingredients (flour, cornstarch, baking powder, baking soda and sugar) to a large mixing bowl and whisk to incorporate and aerate ingredients.

Add all wet ingredients (saffron infused oil, canola oil, milk and vanilla extract) to a large measuring cup and stream into mixing bowl on low speed, turning speed up to medium once all of the wet mixture has been added. Mix until batter is smooth.

Add batter to a paper lined cupcake tin, filling each slot 2/3 of the way up.

Bake cupcakes in preheated oven for 20-22 minutes until golden. Once cool enough to handle, transfer to a cooling rack and allow to come to room temperature before frosting.

While cupcakes are in oven, mix all frosting ingredients in a large bowl until light and fluffy.