For the frosting, melt one stick butter in a small
saucepan over low heat heat. Add saffron and stir
to combine, let cook over low heat 2 minutes.
Transfer to a medium sized mixing bowl. Chill
until firm.
While saffron butter is cooling, prepare cake mix
as directed, adding cardamom, cloves and cinnamon.
Cook as directed. Cool on wire rack.
When butter is cool and firm, combine with
powdered sugar, vanilla or liqueur, and additional
softened butter. Mix and beat thoroughly adding
half and half a few drops at a time until desired
consistency. Mix in candied ginger.
When cupcakes are completely cooled, frost with
icing. Store uneaten cupcakes in refrigerator
as gluten free tends to spoil quickly. This
recipe has been tested with Betty Crocker
Gluten Free yellow cake mix. Any cake mix
should work but may yield a different taste.
Originally Submitted
12/16/2017
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