Description
Eggless pistachio cupcakes topped with saffron buttercream frosting. Vegetarian, makes 15 cupcakes.
Ingredients
Scale
- 280 grams (9.9 ounces) self-raising flour, sifted
- 240 grams (8.5 ounces) granulated sugar, fine
- 75 grams (2.6 ounces) crushed pistachios, raw
- 11/2 teaspoon bicarbonate of soda
- 0.51/2 teaspoon baking powder
- 11/2 teaspoon cardamom powder, optional
- 80 milliliters (2.7 fluid ounces) sunflower oil
- 350 milliliters (11.8 fluid ounces) whole milk
- 21/2 teaspoons natural yogurt
- 21/2 teaspoons lemon juice
- 250 grams (8.8 ounces) unsalted butter, softened
- 200 grams (7 ounces) icing sugar, sifted
- 1 tablespoon milk, for saffron infusion
- 10 threads saffron
Instructions
- Step 1: Preheat Your Oven: Get your oven ready by preheating it to 180 degrees C (360 degrees F). This ensures your cupcakes start baking evenly, allowing them to rise beautifully. Line a muffin tray with cupcake cases.
- Step 2: Prepare Wet Mix: In a large mixing bowl, mix the lemon juice into the milk and let it sit for 5 minutes. This creates a makeshift buttermilk, adding richness that helps the cupcakes stay moist.
- Step 3: Whisk in Oil and Yogurt: Add in the sunflower oil and yogurt to the milk mixture and whisk thoroughly until well incorporated. A good mix here helps to incorporate air, resulting in a light texture.
- Step 4: Sift Dry Ingredients: Sieve the self-raising flour, baking powder, and bicarbonate of soda into the wet mixture. Sifting prevents clumps, ensuring even distribution in your batter.
- Step 5: Add Sugar and Nuts: Stir in the sugar, crushed pistachios, and cardamom powder gently. Overmixing at this stage can lead to dense cupcakes, so be gentle while whisking until all ingredients are combined.
- Step 6: Fill Cupcake Cases: Spoon the batter into the cupcake cases, filling them halfway. This gives enough room for the cupcakes to rise without overflowing.
- Step 7: Bake for Doneness: Place the muffin tray in the center of the oven and bake for 20-25 minutes. A toothpick inserted into the center should come out clean, indicating they are done.
- Step 8: Cool Completely: Once baked, allow the cupcakes to cool on a wire rack. Cooling completely is crucial; frosting them while warm can cause melting and a messy finish.
- Step 9: Infuse Saffron: Steep saffron threads in lukewarm milk to infuse their flavor and color. This steeping helps release their essential oils, enhancing the buttercream’s taste and appearance.
- Step 10: Mix Buttercream: In a mixing bowl, beat the softened butter until creamy. Sift in the icing sugar and mix until smooth. This step builds the base for your saffron frosting.
- Step 11: Add Saffron Mixture: Pour in the saffron-infused milk (it must have reached room temperature) and mix thoroughly. It’s important to ensure the milk is at room temperature to achieve the right consistency for frosting.
- Step 12: Decorate Cupcakes: Use a spatula or piping bag to frost each cupcake. A nice swirl not only looks appealing but also gives a generous amount of saffron buttercream in every bite.
Notes
- Storage Tips Store in an airtight container at room temperature for 3-5 days. For longer storage, refrigerate the cupcakes, consuming within one week.
- Expert Tips If the cupcakes sink in the middle, check your oven temperature; an oven thermometer can help ensure it is accurate. When the frosting is too runny, refrigerate it for 10 minutes to firm up; beating will also help achieve a stable consistency. If the cupcakes taste dry, reduce the baking time by 2-3 minutes, checking for doneness with a toothpick towards the end of baking. For an uneven rise, ensure the batter is evenly distributed in the cupcake cases, filling them halfway for uniform baking. When cupcakes stick to the liners, allow them to cool for 10-15 minutes in the tray before removing for easier release.
- Reheating Instructions Reheat cupcakes in the microwave for about 10-15 seconds to warm them up slightly before enjoying.
- Serving Suggestions Serve these cupcakes on a beautiful platter, ideal for celebrations or tea parties. Pair them with chai tea or coffee for a delightful snack.
- Recipe Variations Substitute whole milk with almond milk for a dairy-free option. You can also add chocolate chips or a splash of vanilla extract to the batter for additional flavor.
- Ingredient Notes For the best taste, opt for roasted and unsalted pistachios. Spoon the flour into the measuring cup to avoid getting too much, which can make the cupcakes dense. Ensure the butter is softened at room temperature for easier mixing.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg