Saffron Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp baking powder
4 eggs
1 tsp vanilla extract
pinch of saffron
2 tbsp water

1. Boil a small amount of water. Add a pinch of saffron to 2 tbsp of boiling water and infuse with the saffron for 5 minutes. Meanwhile, in a medium bowl beat the remaining ingredients on low-medium speed for 2 minutes. Add the saffron water and beat for an additional 30-60 seconds. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1/2 cup unsalted butter, softened
2 cups confectioners/icing sugar
1/2 tsp vanilla extract
1 tbsp meringue powder
1-2 tbsp milk (or water)
a few drops yellow food coloring

2. Beat the butter and vanilla extract with an electric mixer on medium speed until light and fluffy. Add in the icing sugar 1/2 a cup at a time. Beat in the meringue powder, milk/water and food coloring until well combined. Frost each cupcake with a beveled spatula or piping bag. Sprinkle each cupcake with a small dusting of ground saffron, if desired.

Makes approximately 18 cupcakes