Yazdi cupcakes are a tradition from the Iranian city of Yazd, scented with cardamom and saffron. This version uses a granulated sweetener, making it suitable for a diabetic diet.
Whisk the eggs with the sweetener until frothy, then add the vegetable oil a little at a time.
Sift the flour with the baking powder and cardamom, fold it into the wet mixture, and stir in the steeped saffron to make a smooth batter.
Divide the batter into paper cake cups, filling each about two-thirds full.
Bake the cupcakes in an oven preheated to 180°C until a skewer inserted in the centre comes out clean.
Always steep the saffron in warm water for a few minutes before adding it to the batter; dry saffron added directly does not release enough colour or aroma. Allergens: contains wheat (gluten) and egg.
Safranı direkt hamura serptim, ılık suda bekletme adımını hiç okumamıştım; kekler pek sarı olmadı, safranı sonradan mı eklemem gerekiyordu acaba, yoksa kullandığım miktar mı azdı?
Evet, safranı önce ılık suda birkaç dakika bekletmek rengin ve kokunun hamura tam geçmesi için gerekli, direkt serpmek yeterli olmuyor.
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