Saffron cupcakes with raspberry Featured

For the cake:

-100 Ml of mild olive oil (or other mild oil of good quality)

 

-200 G of white sugar

Eggs -3 M

-200 G flour

-1 ½ teaspoon yeast Royal

-120 Ml of semi-skimmed milk

-3 Teaspoons raspberry paste

- 2-3 hairs Saffron

For buttercream

-250 G unsalted butter at room temperature

-300 G icing sugar

- 1 teaspoon milk

- 120 g raspberries

Preheat oven to 180 degrees (160 degrees if fan).

Prepare tray cupcakes with 12 capsules of paper. Sift the flour with the baking powder in a bowl and reserve. While infusionamos hairs saffron in milk, milk boil remove and let cool.

Beat the oil and sugar. Add eggs, one at a time, beating until incorporated. Add half the flour and beat on low speed until incorporated. Then, add the milk and beat back. Add half of the flour and beat on low speed until the mixture is homogeneous. We incorporate raspberry paste. We distributed the mixture into capsules. Bake 22-25 minutes or until toothpick comes out clean.

After allowing to cool 5 minutes in pan, we transfer the cupcakes to a wire rack until cool completely.

For the cream, sift the icing sugar and place in a bowl with the butter and milk. We cover the bowl, beat on low speed a minute. Then we went down and beat at least another 5-7 minutes at high speed. We incorporate raspberries (depending on whether we want to or not raspberry pieces or chopped incorporate them or squeeze the juice), beat again and use it to decorate the cupcakes with icing bag.