Kesar Cupcakes

Ingredients

15 items

Family-friendly

Two lists so everyone knows their job — grown-ups handle heat and blades, little hands do the fun bits.

🧒 Little Baker Jobs

👩 Grown-Up Jobs

Full detailed method

1Steep saffron in warm milk 10 mins.
2Whisk flour, baking powder, baking soda and salt.
3In another bowl whisk sugar, oil, milk, saffron milk, vanilla, cardamom and lemon juice.
4Fold wet into dry. Divide between 12 lined cupcake cases.
5Bake at 175°C for 18–20 mins until a skewer comes out clean. Cool fully.
6Make the saffron buttercream — always start with the butter alone: put the softened butter (soft to a finger press, not greasy) in a large bowl. Using an electric hand whisk, or a stand mixer fitted with the paddle attachment, beat on medium-high for a full 4–5 minutes, scraping once or twice. The butter should turn almost white and look whipped and airy — this is the step that makes buttercream silky. With a hand whisk (no electric), beat vigorously for 6–8 minutes.
7On the lowest speed, add the icing sugar one heaped spoonful at a time to avoid a sugar cloud. Add the saffron-steeped milk (make sure the milk is deeply gold), then beat back on medium-high for 3–4 minutes until pale, fluffy and completely smooth. Pipe generous swirls with a large star nozzle and top with pistachios.

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