Saffron Rose Water Cupcakes with Milk Soak
Ingredients
Cake mixture
- 1/2 cup flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup fine grain sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 2 tablespoons corn oil
- 1/2 teaspoon saffron
- 1 tablespoon rose water
Milk mixture
- 2 cups milk
- 1 cup sweetened condensed milk
- 1 cup liquid cream
Decoration
- Dried rose
Preparation
Set the middle rack in the oven and preheat to 180°C
Grease cupcake molds with butter and dust with flour
Soak the saffron in rose water
Sift flour, baking powder, and salt onto a piece of paper and set aside
In a mixer bowl, beat the eggs well, add sugar and beat, then add vanilla and oil and beat to mix
Add the flour mixture and half of the soaked saffron to the egg mixture
Distribute the batter in the molds
Bake for 20 to 25 minutes until done, then remove from molds and let cool completely
Place the cake in a serving dish with edges
For the milk mixture, in a pot combine milk, sweetened condensed milk, cream, and the remaining soaked saffron, heat well, then pour over the cake
