Preheat the oven to 350 degrees F (180 degrees C).
Lightly grease 4-6 teacups/demitasse cups with oil for your Eggless Saffron Pistachio Cupcakes.
All-Purpose Flour (1 cup)
Baking Powder (1/2 tsp)
Salt (1 pinch)
. Stir in
Saffron Salt (1 pinch)
Pistachios (2 Tbsp)
Greek Yogurt (1/2 cup)
Vanilla Sugar (1/3 cup)
with an electric hand blender until smooth, then whisk in the
Light Olive Oil (3 Tbsp)
Baking Soda (1/4 tsp)
Apple Cider Vinegar (1/2 tsp)
. Stand for 5 minutes, then fold in the dry mix.
Divide between cups and bake for 15-18 minutes until risen and light golden brown/until a tester comes out clean. Remove to a cooling rack and allow to cool.
Meanwhile, make the Saffron Buttercream. With an electric hand beater, beat the
Unsalted Butter (1/2 cup)
for 5-6 minutes until smooth and fluffy.
Powdered Confectioners Sugar (1 cup)
and stir in, then beat until mixed in, followed by the
Fresh Cream (1 Tbsp)
. Gently stir in the saffron.
Transfer to a piping bag fitted with a star nozzle and pipe over cooled cupcakes. Garnish with
Slivered Pistachios (to taste)
Saffron Threads (to taste)
Fresh Rose Petals (as needed)