Sweet Indulgence: Heavenly Saffron Cupcake Recipe

Ingredients:

• ¼ cup warm milk
• 7-8 strands of saffron
• 1 cup plain yogurt
• ½ tsp baking soda
• ¾ cup granulated sugar
• ½ cup vegetable oil
• ½ tsp vanilla extract
• 1+1/2 cups all-purpose flour
• 1 tsp baking powder

For Buttercream Frosting:

• ½ cup softened unsalted butter
• 1 cup powdered sugar
• Vanilla extract
• Yellow food coloring

For Garnish:

• Chopped pistachios
• Saffron strands

Instructions:

1. Place saffron strands in warm milk and set aside.
2. Combine baking soda with yogurt, allowing it to rest for a few minutes.
3. Add sugar, vegetable oil, vanilla extract, and saffron-infused milk. Whisk to combine.
4. Sift in all-purpose flour and baking powder, folding carefully with a spatula to avoid over-mixing.
5. Line a cupcake tray and use an ice cream scoop to distribute the batter. This recipe yields 12 cupcakes.
6. Bake in a preheated oven at 180°C for 20-25 minutes, or until a skewer inserted into the center comes out clean.

For Buttercream Frosting:

1. In a bowl, beat softened butter for 4-5 minutes at high speed until pale and fluffy.
2. Add vanilla extract and mix.
3. Gradually mix in sifted powdered sugar in two parts until well combined.
4. Add a few drops of yellow food coloring and mix until the frosting reaches the desired color.

Frost cupcakes with a large star nozzle, and garnish with chopped pistachios and saffron strands. Enjoy!