BOLLYWOOD CUPCAKES
SERVES 12 CUPCAKES
FOR THE CUPCAKES
3⁄4 cups soy, almond, or rice milk
1⁄2 tsp saffron threads
1 1⁄2 cups all-purpose flour
1 cup sugar
1 tsp baking soda
1⁄2 tsp salt
1⁄2 cup canola oil
2 tbsp white or apple cider vinegar
1 tbsp pure vanilla extract
FOR THE BUTTERCREAM
1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 tsp pure vanilla extract
3 to 5 tbsp soy, almond, or rice milk
1 tbsp ground cardamom
Gold pearls or dust for garnish, optional
NUTRITIONAL VALUES
Calories: 645kcal
Fat: 27.2g (4.8g S.Fat)
Carbs: 93.3g
Protein: 6.1g
Sugar: 46.6g
Sodium: 209mg
METHOD
To make the cupcakes:
Preheat the oven to 180°C/350°F. Line a 12-cup cupcake pan with cup- cake liners and spray with non-stick cooking oil.
Combine non-dairy milk and saffron in a small saucepan. Bring to a boil, then remove from the heat and set aside to cool.
In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Whisk together the cooled saffron mixture, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.
Fill about two-thirds of the cupcake liners with batter. Bake for 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean, with only a few crumbs clinging to it.
To make the buttercream: Beat the shortening with a stand or hand mixer until smooth. With the mixer on low, gradually add powdered sugar, vanilla, cardamom, and 1 tbsp non-dairy milk at a time, until the frosting is spreadable. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.
To assemble the cupcakes: On the cupcakes, pipe or spread a thin layer of buttercream. Garnish with gold pearls or dust if desired.
Combine non-dairy milk and saffron in a small saucepan. Bring to a boil, then remove from the heat and set aside to cool.
In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Whisk together the cooled saffron mixture, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.
Fill about two-thirds of the cupcake liners with batter. Bake for 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean, with only a few crumbs clinging to it.
To make the buttercream: Beat the shortening with a stand or hand mixer until smooth. With the mixer on low, gradually add powdered sugar, vanilla, cardamom, and 1 tbsp non-dairy milk at a time, until the frosting is spreadable. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.
To assemble the cupcakes: On the cupcakes, pipe or spread a thin layer of buttercream. Garnish with gold pearls or dust if desired.
