Saffron Cupcake with Nuts

From the author

While sorting the cabinets in the kitchen, I came across a bag of saffron brought from Turkey a couple of years ago.
I thought for a long time where to apply it, to bake it, in the end, this recipe for saffron cake was born.
Fragrant, juicy, yellowish crumb interspersed with pecans – perfect. Well, I used the icing more for beauty, in which case it is not at all obligatory) The cake is good in itself.

Saffron mix
Saffron
1/4 tsp / if you have powder, then 1 tsp
Sugar
1 tsp
Dark rum
1 tablespoon
For the test
Butter
175g
Milk (non-fat)
130ml
Flour
240g
Baking powder
2 teaspoons
Salt
1/4 teaspoon
Eggs
2 pcs
Sugar
200g
Ground Pecans (optional)
50g

Instruction manual

1. Combine the ingredients for the saffron mixture in a bowl, cover with a film and leave for an hour.

2. Melt the butter, add milk, saffron mixture to it and mix.

3. Separately combine the sifted flour, baking powder and salt.

4. Beat eggs with sugar until smooth and lush.

5. Combine the egg mixture with the butter, and gradually adding flour, knead the dough.
Add ground nuts at the end.

6. Grease the cake pan with butter and sprinkle with flour.

7. Pour the dough into a mold and bake in an oven preheated to 180 degrees for about 50 minutes.

Result

Fragrant, juicy, yellowish crumb interspersed with pecans! A simple recipe for a delicious, unusual saffron muffin that you will like.



Saffron Cupcake with Nuts





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