Vegan Saffron-Rose Cupcakes with Cardamom-Rose Frosting

Ingredients

• 1 cup almond milk
• 1 tsp (about) saffron threads
• 1 1/3 cups all-purpose flour
• 1 tbsp cornstarch
• ¾ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup vegetable oil (canola or sunflower oil)
• ¾ cup sugar
• 1/2 tsp rose water

Cardamom-Rose Frosting:

• ¼ cup vegan margarine
• ¼ cup vegan cream cheese
• 2 cups confectioner sugar
• 2 tsp rose water
• 2 tsp crushed cardamom
• red food coloring
• saffron threads for garnishing (optional)

1. In a small pot/saucepan pour the almond milk and saffron threads. Bring to a boil, then turn off and let the saffron steep for about 10-15 minutes.
2. Preheat oven 350 degrees, and spray and line cupcake pan. In a large bowl, sift together the flour, cornstarch, baking soda, baking powder and salt. Once the saffron has steeped in the almond milk (milk will turn a beautiful golden-yellow color) add the sugar, oil and rose water. Whisk until well combined. 

3. Using the same whisk, slowly pour the wet ingredients into the dry whisking until the batter is smooth. DO NOT over mix. Using a ladle, ladle in the batter into the cupcake liners going up about 3/4 of the way.
4. Bake for 16-18 minutes, or until an inserted toothpick comes out clean.
FROSTING:
1. In a medium-sized bowl, using a hand mixer, beat the vegan butter and cream cheese until creamy and smooth. Sift in 1 cup of the powdered sugar, and beat. Sift in the 2nd cup of powdered sugar and beat until well combined. Add in the rose water, 1 drop of red food coloring and cardamom. Beat until well combined. Cover in plastic and store in the fridge until ready to pipe.
2. Once the cupcakes are completely cool, pipe on the frosting and sprinkle with a crushed cardamom and saffron threads.

Makes 9 cupcakes