Saffron Cupcakes with Cream Cheese Frosting and Red Wine Caramel

Ingredients

• For the Cupcakes
• 3/4 cup butter (1 1/2 sticks)
• 1 1/2 cups sugar
• 2 eggs
• 1 1/2 tsp vanilla extract
• 1 tsp amaretto
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 2 1/2 cups all purpose flour
• 1/4 tsp saffron
• 1 1/4 cups milk
• For the Frosting
• 2 8 oz packages of cream cheese
• 1/4 cup butter at room temperature
• 1 3/4 cup powdered sugar
• 2 tsp vanilla
• 1 pinch saffron
• For the Red Wine Caramel
• 1 cup sugar
• 2 tbsp water
• 1/4 cup red wine (anything you like to drink)

Instructions

2. Preheat oven to 375 degrees F.
3. Line 2 cupcake pans with paper liners (This recipe should make 21 to 24 cupcakes)
4. Heat 1/4 cup of the milk to a little warmer than lukewarm (doesn’t have to be any particular temperature just has to be warm) and add the saffron. Let soak while you prep the rest of the batter.
5. In a medium bowl, combine the flour, salt, baking powder and set aside.
6. In a separate bowl, beat the butter (Preferably with an electric beater or stand mixer. Unfortunately, my mixer broke and I tried to do this with a hand whisk. Needless to say, my arm hurt and I didn’t get very far. I ended up using my immersion blender. It worked surprisingly well!)
7. Add sugar and beat until creamy and well mixed.
8. Add the eggs one at a time and beat into the butter and sugar mixture.
9. Add in the vanilla, amaretto, milk and saffron milk.
10. Mix in the flour mixture. Beat for about 30 to 60 seconds, until well blended.
11. Pour the batter into each section of the cupcake pan, filling them about 2/3 way full.
12. Bake for about 18 to 22 minutes. Test by inserting a toothpick down the middle of a cupcake. It’s done if it comes out clean.
14. Beat together cream cheese and butter until creamy.
15. Add the powdered sugar in batches and whisk in until well blended.
16. Add in the vanilla and saffron.
18. In an heavy bottomed pot, mix the water and sugar.
19. Let cook over medium heat until the mixture turns golden brown. Do not stir. This will take about 10 to 15 minutes.
20. Add in the wine and stir. It will foam up but don’t worry about this. Just carefully stir through it.
21. If you have some crystals, stir till they dissolve. Otherwise, turn off heat. Let cool for a couple minutes and drizzle over the cupcakes.
23. Frost the cupcakes with the cream cheese frosting and pour a spoonful of red wine caramel over. Sprinkle with a little flaky salt, if you like salted caramel.

Nutrition

• Serving Size: 1
• Calories: 288
• Carbohydrates: 41
• Protein: 3
• Fat: 13
• Saturated Fat: 8
• Polyunsaturated Fat: 1
• Monounsaturated Fat: 3
• Trans Fat: 1
• Cholesterol: 48
• Sodium: 142
• Potassium: 101
• Fiber: 1
• Sugar: 31
• Vitamin A: 435
• Vitamin C: 1
• Calcium: 51
• Iron: 1