Saffron and dates cupcakes

Ingredients


Cupcakes

145 g dried dates, chopped into small pieces

120 ml hot water

Two pinches of saffron, infused in 4 tablespoons of hot water

145 g flour, sifted

1 teaspoon baking powder

65 g unsalted butter, softened

80 g brown sugar

2 eggs

1/4 teaspoon salt


Pistachio cream frosting 

100 g pistachio, chopped into pieces

200 ml whipped cream

3 tablespoons icing sugar

or


Pistachio cream cheese frosting

100 g pistachio, chopped into pieces

200 g cream cheese, softened

100 g butter, softened

4 tablespoons icing sugar


Method

1. Preheat the oven to 180 degrees Celsius. Mix dried dates with hot water in a medium sized bowl, set aside. 

2. Combine flour and baking powder in a medium sized bowl, set aside. Beat butter with sugar until fluffy. Combine egg one at a time in the butter mixture for 20 seconds followed by a tablespoon of the flour mixture. Put the rest of the flour, saffron water, dates, salt into the batter. Scoop out the batter and fill up the cupcake liners up to 3/4 full. Bake for 15-20 minutes or until a toothpick inserted into the middle comes out clean.

3. While waiting the cupcakes to cool down, prepare your desired frosting. To make the pistachio cream frosting, beat whipped cream and icing sugar until hard peak forms, fold in the chopped pistachio into the cream. To make the pistachio cream cheese frosting, beat the butter with icing sugar until fluffy followed by the cream cheese and fold in the chopped pistachio into the cream cheese frosting.