Skip to main content

Saffron Cupcakes With Coconut 'Cream Cheese' Frosting

I've had some saffron threads burning a hole in my spice cupboard.  I finally figured out what I wanted to make with them and wanted to share the flavorful experience with my parents.  When I told my mom I was making vegan saffron cupcakes I immediately saw a look of worry on her face.  I think saffron is most often associated with savory dishes, but this spice works surprisingly well in desserts.  The smell of these cupcakes cooking was amazing, and they definitely lived up to their heavenly aroma!

Saffron Cupcakes

Ingredients
1 teaspoon saffron threads
1 cup lite coconut milk
2 teaspoons vanilla extract
3/4 cup sugar
1/3 cup coconut oil
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 tablespoons cornstarch
2 teaspoons white vinegar
1/2 cup whole wheat pastry flour
3/4 cup white flour

Directions
1.  In a small pan, cook saffron threads and coconut milk over medium/low heat for about 5 minutes.  Set aside to cool.
2.  In a large bowl, combine all the dry ingredients.
3.  In a separate bowl, mix remaining ingredients and the coconut and saffron mixture and combine.
4.  Add the dry ingredients to the wet and mix well.
5.  Fill muffin cups 3/4 full and bake in a 350 degree oven for about 18-20 minutes.  Check for done-ness by inserting a toothpick in the center of one of the cupcakes and if it comes out clean, it is done.

Coconut 'Cream Cheese' Frosting

Ingredients
1/2 cup vegetable shortening
1/2 cup Earth Balance Buttery Sticks
2 1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon coconut oil
1/2 cup coconut milk
1/4 cup vegan 'cream cheese'

Directions
1.  Cream together the shortening and Earth Balance.
2.  Add sugar and mix well.
3.  Add remaining ingredients and continue to mix until smooth.

    

Comments

Danielle said…
These look delicious!
aimee said…
What a treat. Looks so professional. I will have to try these sometime soon! Thanks for sharing :)
Debra said…
These Saffron cupcakes look beautiful. Very impressive!!
Debra said…
This comment has been removed by the author.
Looks amazing!! You know how I love me some cupcakes! Just looking at them is making me drooooool!

Popular posts from this blog

Licorice Lemonade

I am always on the lookout for good black licorice.  It's one of those things that I like to have in my cupboards for when I need a little something sweet.  I thought up this lemonade in attempts to use up the lemons on our tree and satisfy my love of licorice.  And with the temperature here pushing 110 degrees Fahrenheit, an ice cold glass of anything, really hits the spot! Lemonade Starter Ingredients 2 1/2 cups water 1 cup sugar 1/2 teaspoon fresh lemon zest 1 cup fresh lemon juice Directions 1.  Mix water and sugar in a pot over medium high heat until sugar is dissolved and set aside to cool. 2.  Once the water/sugar mixture has cooled, add remaining ingredients, and stir. 3.  Store mixture, covered in the refrigerator for up to 3 days. Licorice Lemonade Ingredients 5 cups water 3 licorice herbal tea bags(I use the Stash Licorice Spice) Lemonade Starter lemon slices ice Directions 1.  Boil 5 cups of water in a pot. 2.  Remove from heat and add tea bags.  Allow to steep fo

Chive And 'Cream Cheese' Smashed Red Potatoes

It seems that on every cooking competition on TV, pureed this, and foamed that, are all the rave.  I don't get it.  All I know is, as Moto Moto the Hippo from Madagascar says, "I like 'em chunky"... at least when it comes to potatoes... and babies.  Here is one of my favorite ways to make them... potatoes, that is.  Super easy and amazingly delicious! Ingredients 2 1/2 pounds red potatoes, washed and cubed water for boiling salt to taste 1/4 cup chopped fresh chives 4 ounces Tofutti Better Than Cream Cheese Directions 1.  Boil the potatoes in a pot of water for 10-15 minutes or until they are tender.  Check with a fork. 2.  Drain the water and mix in the 'cream cheese', and chives and stir with a large spoon, breaking up the potatoes as you mix.  You could use a potato masher, but like I said, "I like 'em chunky". 3.  Salt to taste.    

A Full Plate

This week, I have a very full plate.  I am working on a few blog designs, teaching a cupcake decorating class (which I am sooooo not qualified to do), babysitting for my sis, taking my kids to pick pumpkins and then decorating them...  and then all the usual stuff I do.  Needless to say, it's bean burritos, oatmeal and take out here at The Veggie-Full Kitchen this week.  So, instead of sharing one of my recipe's I thought I would refer everyone who lives in Southern Cali to Native Foods , to try Tanya's new Reuben.  It is AMAZING!  Just look at my little Sous-Chef.... he can recognize a good sandwich when he sees one... he just can't eat them yet. For those of you not in Southern California, here is a link to Chef Tanya's Blog where she shares some awesome recipes and more.  Also, if you are in the market for a dynamite vegan cookbook , she's got one of those too.