I wanted to make something different for my daughter's 18th birthday so I thought let's give it a go..and I actually managed to pull it through ! So by using pistachio nuts, cardamom and saffron as the main ingredients in the cupcakes I gave it an Indian recognition intentionally. In most Indian sweets and puddings these three ingredients are a must....and the flavours and aromas these bring are mouthwatering !
You will need :- 12 cupcakes
- 140 g self raising flour
- 40 ml sunflower oil
- handful of crushed pistachio
- 1/2 tsp cardamom powder
- 120 g sugar
- 175ml milk at room temperature
- 1 tsp natural yogurt
- 1 tsp apple cider vinegar
- 1/4 tsp baking powder
- 1/2 tsp bicarbonate of soda
- few drops of cardamom essence
- 125 g butter at room temperature
- 200 g cream cheese ( hang the cheese in a muslin cloth to remove any water )
- 150 g icing sugar
- Few drops of saffron essence
- 2-3 saffron threads soaked in a 1tsp warm milk
Preheat the oven to gas mark 4 or 175-180 degree C. Line 12 cupcake trays with paper cups. In a one bowl sift the dry ingredients together except sugar. Mix milk and cider vinegar and leave it for 5 minutes. It should curdle a little. Now mix milk mixture and other wet ingredients, whisk about 3-4 minutes. Slowly mix the dry ingredients into the wet mixture and combine. Now fill cup cakes with batter up the half way of paper cups. Bake for 20-25 minutes or until a skewer ( toothpick ) inserted into the middle of a cupcake comes out clean. Let the cup cakes cool completely.
Method for the frosting:-
Whip up the butter and cheese till light and fluffy, add sugar, essence and saffron thread and whip up few seconds. Fill a piping bag with choice of your nozzle with saffron frosting. Pipe your cupcakes .