Cupcake Saffron and pistachios Recipe
ingredients :
- Flour: 2.5 Cup
- Eggs: 6 pcs
- Liquid oil: ¾ cup
- Sugar: 1 cup (if you wish, you can use 1.5 Cup of sugar to sweeten)
- BAKING POWDER: 1 teaspoon
- Rose water: ¾ cup
- Pistachio powder: 1 cup
- Salt: 1/8 teaspoon
- Cardamom powder: 1 teaspoon
- Saffron powder: ¾ to 1 teaspoon
How to prepare:
First you need to separate the egg white and yolk. Then stir the whites so that they are soaked. Add sugar and stir until it is completely brown and white so that it does not dissolve inside the container by returning the container. Continue to stir the yolks together with sugar, cardamom powder and saffron powder to the amount mentioned, until it is completely whitened and aged. It should be noted that if you use saffron, do not add it at this stage. Add the oil and rose water to the yolk mix and stir it with a lick. In this step, add the flour slowly and mix it with the stirrer. Then add the pistachio powder to this mixture and if you are using saffron, add 2.5 to 3 tbsp of this to the mixture.
Continue mixing the flour and yolk into a combination of whites and rolled up by a lick. At this point, be careful not to crush the white whites by subtracting the mixture. Now fill out the capsules of the cupcake with the resulting mixture and place it inside a special mold. Then place the mold in a pre-heated mold, cook at 180 ° C for 15 to 20 minutes to cook the cakes. Finally, turn on the oven for 5 minutes on top of the cupcakes for goldsmith.
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