Golden Cup Cakes with Saffron Icing

Name: Golden Cup Cakes with Saffron Icing
Yield: Makes 12
Cuisine: British
Ingredients: gold glitter, balls, sprinkles or marigold petals to decorate; gold glitter, balls, sprinkles or marigold petals to decorate; gold glitter, balls, sprinkles or marigold petals to decorate; 340 g / 12 oz / 3 cups icing sugar; gold glitter, balls, sprinkles or marigold petals to decorate; juice of half an orange; 175 g / 6 oz / 2 sticks unsalted butter, softened; 5 tbsp milk; zest of 1 orange; 225 g / 8 oz / 1 ¼ cups golden caster sugar; 5 egg yolks; pinch of salt; 100 g / 4 oz / 1 stick unsalted butter, softened; 225 g / 8 oz / 2 cups self-raising flour; 1 tsp ground mace; juice of one lemon; 2 pinches / 40-60 saffron strands, crushed

Preparation info

Makes
12

Difficulty
Easy

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

The recipe from Mary L. Allen’s Five O’Clock Tea originally relied on turmeric and egg yolks to give this cake its golden hue, but I’ve replaced it with saffron.

Ingredients

For the cup cakes:

juice of one lemon
2 pinches / 40-60 saffron strands, crushed

Europe
United Kingdom
Microwave
Vegetarian
Cake

Method

Gently heat the lemon juice in a microwaveable bowl (say for around 10 seconds). Add the saffron and leave to infuse while you make the cake.
Preheat the oven to 180°C / 350°F / Gas 4. Line a twelve-hole muffin tray with with cup cake