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.