To ensure the cupcakes bake evenly, use an ice cream scoop or a tablespoon when dividing the batter between the cupcake moulds
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 24 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 192 |
| Fat | 10.9g |
| Saturates | 5.4g |
| Protein | 2.4g |
| Carbs | 22.7g |
| Sugars | 14.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFHeat 4 tbsp almond milk in a small bowl in the microwave until warmed through. Add in ½ tsp saffron strands and set aside for 15 minutes to thoroughly infuse.
Preheat the oven to 180°C, gas mark 4. Line a 24-hole mini cupcake tin or 12-hole cupcake tin with paper liners.
In a bowl, whisk together the flour, ground almonds and baking powder. In another bowl, cream together the softened butter and sugar. Add the eggs one at a time, beating well after each addition until light and fluffy. Stir in 2 tbsp of the saffron-infused milk and all the almond extract. Gradually add the dry ingredients, alternating with the milk. Mix until just combined.
Spoon the batter into the cupcake liners. Bake for 15 minutes or until a toothpick inserted comes out clean. Allow the mini cupcakes to cool completely on a wire rack.
In a medium-sized bowl, place the remaining saffron milk along with the buttercream icing in a bowl. Whisk at a high speed until smooth. Place in a piping bag fitted with a star nozzle and pipe the cupcakes as desired.
Finish each cupcake with a small pinch of saffron and gold leaf.
