Total time: 30 minutes, plus time to let the frosting cool. Makes 12 cupcakes. Recipe inspired by Femme (in Swedish).
- 1g saffron (0.03 oz)
- 1 stick butter (113 g), or 100 ml of canola oil (I feel like canola oil makes the cupcakes more moist)
- 1 1/3 cup all-purpose flour
- 1.5 tsp baking powder
- 2 eggs
- ¾ cup sugar
- 2/3 cup milk
Melt the butter in a pot (if you use canola oil you don’t need to heat it up). Crush the saffron in a mortar, or just in a bowl with a spoon. Mix the saffron with the melted butter and prepare the rest of the ingredients.
Mix the all-purpose flour with the baking powder. In another bowl, beat the eggs and the sugar until you have a creamy batter. Pour the melted butter with the saffron into the egg/sugar mix. Stir, and add the flour and the milk (I usually just quickly beat in the flour with the electric beater, to quickly get rid of all the flour lumps). Place 12 baking cups in a muffin pan and fill the baking cups 2/3 with batter. Bake in the bottom of the oven at 350°F for 17-18 minutes. No batter should stick to the stick if you poke them.
Let cool on a rack with a towel on top to lock in the moisture.
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Lingonberry cream cheese frosting
- 8 oz cream cheese (226 g)
- 4 oz butter (113 g), room temperature
- 1 cup powdered sugar
- ½ cup lingonberry sauce (or cranberry sauce, if you can’t find lingonberry)
Beat the cream cheese, butter and powdered sugar with an electric beater until light and fluffy. Add the lingonberry sauce and beat a little further. Let cool in the fridge so that it will be easier to decorate the cupcakes.
Lingonberry cream cheese frosting. I imagine that a white chocolate cream cheese frosting would be really good as well.. Maybe next time.
I absolutely adore the yellow saffron color.