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Saffron Cupcakes – Rose Bennett

Grandma Bennett was a very good cook. I learned a lot from watching her while I was growing up. She used saffron in many dishes. This is a cup cake recipe that is very tasty.
Course Dessert
Cuisine Finnish

Equipment

  • 1 cup cake pan
  • cup cake papers
  • 1 Large mixing bowl
  • 1 mixer optional

Ingredients

  • 1/2 pound butter
  • 1 1/2 cups sugar
  • 2 eggs
  • dab salt
  • 1/2 cup saffron water
  • 2 boxes saffron
  • 1 cup milk
  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 1 cup nuts
  • 1 cup `candied red cherries
  • 1 cup pineapple drained
  • 1 cup white raisins

Instructions

Prepare saffron water

  • Put the saffron in a small pan & add ½ cup hot water
  • Let come to boil for one minute then set aside with cover on to steep & cool.

Make batter

  • In a large bowl, combine the wet ingredients
  • mix until smooth
  • stir in the flour, salt and baking powder until smooth
  • mix in the fruit and nuts
  • pour into cupcake cups

Baking

  • Bake in wax baking cups in cupcake pans
    350F oven for 20-30 min