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

    You will need for the saffron frosting :-
    • 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

      Method :-
      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 .
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