Saffron Cupcakes with Rose & White chocolate frosting (Eggless)

February 22, 2018


First of all, I’m not a fan of Indian fusion desserts. I can enjoy a bite or two. But it is not something I’d go in search of. Second of all, I’m so not a fan of stuffing cakes or cupcakes with gulab jamun, rasmalai and peda. I feel some classics are best left untouched. You give me a jamun flavoured cake or cookie, I will happily devour! But layering a cake with Indian sweets? Ummm… Not gonna work for me! One such cake I ate gave me nothing but a sugar headache. A sweet cake, brushed with sugar syrup, layered with gulab jamuns and frosted with sweet cream were too much to handle for my tastebuds. So I always try my best to stay away from these. But with festive season around the corner, and so many “fusion cakes” doing the rounds, I thought of creating something sweet, balanced, with flavours reminiscent of Indian Mithai!



Coming to these cupcakes, they are flavoured and coloured mainly with saffron milk. The only artificial colouring in this cupcake is a drop of pink gel colour in the frosting. Rose and white chocolate in the frosting complement the saffron flavour so beautifully & add a subtle sweetness to the cupcake. These cupcakes are pillowy soft, moist and one bite will remind you of… Peda? Ladoo? Halwa? That’s the thing with saffron. It is a key ingredient in so many Indian sweets that you can’t really put a finger on it. But the taste will linger for a long time! <3 


I must accept, these cupcakes were a game changer for me! It’s too early to say that I’m a convert. But it has certainly made me think if I should explore fusion desserts a bit more. Fingers crossed! 






Makes 6 standard sized cupcakes




100g     All-purpose flour
1/2tsp   Baking soda 

A pinch of salt

90ml     Milk 

1⁄4 tsp  Crushed saffron threads*

100g     Sugar
50g       Butter, melted

1Tbsp   Vinegar
1/4tsp   Vanilla extract 

A drop of Almond extract (optional)

A pinch of finely ground cardamom powder (optional)




60ml      Non-dairy whipping cream 

15g        White chocolate, melted

1/2tsp    Rose syrup*  

A drop of pink food colour (optional)





For the cupcake


Preheat oven to 180 deg C

Line a cupcake tray with paper liners 


In a bowl, sift flour, baking soda, salt and set aside.

Bring milk to a boil, add saffron threads, cardamom and switch off the stove. Let it infuse for 10 minutes.

Strain the milk to remove the saffron threads.

To this, add melted butter, sugar, vanilla extract, almond extract, vinegar and mix well.

Add saffron milk mixture to the flour.

Using a balloon whisk mix both until well combined.


Fill the liners till they are 2/3rd full.

Bake for 15 - 18 minutes or until the center springs back when pressed. 


For the frosting


Whip non-dairy cream till you reach soft peak stage.

Add rose syrup, melted white chocolate and whip until stiff peaks are formed.


Pipe onto cooled cupcakes using an open tip. 

I used Wilton 3M.

Garnish with rose petals and pistachios.





Measure crushed saffron threads, not the whole strands. 

You can replace rose syrup with gulkhand or rose water. All three have different strengths of rose flavour, so adjust accordingly.

Add pistachios for some crunch.

Share on Facebook
Share on Twitter
Please reload

March 15, 2018

February 28, 2018

Please reload