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Raspberry Olive Oil Cupcakes with Saffron Buttercream Frosting by Jes Mostek serves: 24	No ratings Rating Details Rate this recipe Printable View Print Index Cards

These exquisitely gourmet cupcakes are relatively simple to make yet they will impress even your most discriminating guests.

If you cannot find raspberry extract (found at specialty kitchen shops), you can substitute Chambord raspberry liquer, but triple the amount.

Saffron can be found both in specialty spice stores as well as in the spice aisle of your local grocery store. It is expensive, but it is worth every penny for its rich, unique flavor!

Ingredients:

eggs

1 c.

sugar

1 tsp.

raspberry extract

3 drops

blue food coloring

2 drops

red food coloring

1 c.

extra virgin olive oil

2 c.

cake flour

1 1/2 tsp.

baking powder

1 tsp.

salt

1/4 c.

course sugar (Sugar in the Raw)

1/2 c

whole milk

1/2 c.

butter, softened

4 c.

powdered sugar

1/2 tsp.

salt

Directions:

Preheat the oven to 325° F. Line 24 cupcake tins with paper liners, or spray the inside of the tins with nonstick spray.

In a mixer on medium speed, beat the eggs with the sugar until fluffy and lemon-colored. Add the flavoring and the food coloring, stir to combine. Gradually beat in the olive oil until creamy, about 2 minutes. In a small bowl, whisk the cake flour with the baking powder and salt. Add the flour mixture to the egg mixture, 1 cup at a time, making sure that all of the flour has been incorporated by beating on medium speed and scraping down the sides with a spatula between additions.

Transfer the batter to the prepared muffin tins, so that each muffin cup is approximately 2/3 full. Sprinkle the top of each with coarse sugar.

Bake until cupcakes are puffed up and slightly golden brown and a toothpick inserted into the middle of one cake comes out clean (about 35 minutes).

Allow to cool completely on a cooling rack on the counter before frosting.

For the frosting, heat milk to boiling in a glass microwave-safe container. Break up the saffron into easily dissolved particles by rubbing a generous pinch of saffron between your thumb and forefinger over the heated milk. Allow the saffron to steep in the milk for at least three minutes (you can do this well in advance for a more intense flavor and color-- simply transfer to the fridge up to overnight).

Transfer the saffron-milk to a mixing bowl, being sure to get ever bit out of the glass cup (bits of saffron will be visible; no need to strain those out). Add the powdered sugar and mix on low. Add half of the butter and mix until well combined. Add more butter or powdered sugar until you achieve the desired thickness. When you get the right mixture, mix on high for a full five minutes for the fluffiest butter-cream frosting.

Transfer the frosting to a piping bag and pipe frosting onto cooled cupcakes. Decorate with sprinkles if desired. May be stored in an airtight container in the refridgerator for up to 4 days.

Categories:

Desserts/Cookies/Candy
Fall/Winter
Peanut/Nut Free
Vegetarian/Vegan