Saffron, the worlds most costly spice can be found in all Persian kitchens. Saffron adds lots of flavor and taste and a rich golden color to different Persian desserts and dishes. This spice is one of the main ingredients of many traditional Persian desserts such as Persian pudding, halva, saffron cookies and saffron cupcakes. There are different recipes for each of these desserts when below we have one of the most original Saffron cupcake recipe.
In fact Saffron cupcake is one of the most delicious desserts suitable for different occasions such as parties, corporate events, wedding ceremonies and even leaving a memory with a love one having an afternoon tea.
There are many different saffron cupcake recipes. Most of these cupcakes are with butter cream frosting and some have vanilla in the batter. Although the butter cream is delicious and to some extent is one of the major elements of a cupcake but I came across a very good feedback from some customers last December. Since that time I changed my cupcake recipe for saffron cupcakes.
How I came to this recipe
We were in Adelaide main Central Market for nearly a month with beginning of our business while I was just trying to test the acceptance of the products by customers. It was in fact a research purpose with this practice. I just started using a thin layer of saffron icing sugar instead of butter cream and it was all it. Every single person who either bought that saffron cupcake or just had a sample taste were amazingly loved it. Some were saying if the aroma of saffron was stronger, some were saying if the taste was richer and stronger. Few people were asking if we have used any specific saffron.
With my saffron cupcake recipe you can have a strong exotic flavor and a gorgeous golden colored.
Cupcake recipe, Ingredients
- 1 1/2 cup Flour
- 2/3 cup Sugar
- 1/2 cup Greek yogurt
- 1/2 cup Vegetable oil
- 1 1/2 tsp Baking powder
- 3 Eggs
- 2 tbsp Rosewater
- 1 tsp ground cardamom
- 1/2 tsp saffron syrup
Preparation will be as below
First mix sugar and oil together and beat for 5 minutes, Add eggs one at a time and then add the saffron syrup to the mixture, Add yogurt and rosewater and finally add dry ingredients, bake at 180˚C for 15 minutes or when a cake tester comes out clean