It’s time for another cupcake. It really is. This one has a new twist (yeah, and it got noticed – like “muuuuuuuum these don’t taste really like chocolate”) they have a little bit of saffron in them. And cocoa powder. And vanilla. And some raspberry extract in the buttercream. Lovely. Just lovely.
- 190g sugar
- 230g flour
- 30g cocoa
- 2 eggs
- 50g butter
- 150ml milk
- vanilla paste
- baking powder
- a few saffron strands
- put the saffron into a little bit of the milk and heat it in the microwave, add the rest of the milk and then mix all of the dry ingredients (but the cocoa) and the wet ingredients separately, and then combine them;
- put a spoon of batter in each form, and then add the cocoa powder to the rest of the batter (maybe it’ll need a drop of extra milk), and distribute this as well among the cupcakes;
- bake at 180 °C for 15-20 minutes, and then take out and leave to cool completely on a rack;
- prepare the buttercream mixing 100g butter with 300g icing sugar, and adding the food coloring, the extract and the milk until you get the right consistency, pipe away and serve.