It seems like this year I cant get enough fall inspired, spiced yummies. These cupcakes definitely fall into those parameters. Inspired by the flavors of India these delicious but not too sweet cupcakes are simple to make, beautiful, and feature just a hint of saffron. They've got crunchy tops and soft centers, smooth cardamom spiced frosting, and are made with healthful ingredients like coconut milk. Without further adieu:
Indian Saffron Cupcakes
For the cupcakes: 3 cups all-purpose flour 1 tbsp baking powder 3/4 cup soft brown sugar Cinnamon 1 1/2 sticks unsalted butter, melted 2 eggs 1 cup coconut milk 1 tsp saffron threads
For the frosting: 1 cup organic coconut oil 3 cups powdered sugar 1 tsp pure vanilla extract 1 tbsp ground cardamom 3-5 tbsps milk substitute or coconut milk
Directions: preheat the oven to 450°F
1. Line a cupcake pan with cupcake liners. In a small saucepan combine the coconut milk and saffron, and bring it to a boil. Then remove it from the heat and let it cool down.
2. Sift the flour and baking powder together into a large bowl. Add a dash of cinnamon, then stir in the sugar with a fork.
3. Combine the melted butter, eggs, and saffron milk.
4. Add wet ingredients into dry and mix to combine, do not over mix. (The batter will be lumpy. No worries!)
5. Fill the cupcake liners about 2/3 full with batter and bake for 20 minutes or until golden brown. Allow to cool on a wire rack before frosting.
6. Using a mixer beat the coconut oil until smooth. Then while running the mixer on low, add in the powdered sugar (1 cup at a time), vanilla, cardamom and milk substitute as needed, until the frosting reaches the right consistency. Increase speed and beat for few minutes more until fluffy.
7. After the cupcakes have cooled, spread frosting over the top of each cupcake and garnish as desired. • Decorate with gold flakes, star anise, sprinkle of cinnamon or raw rock sugar.