Photo: norwichnuts, Flickr
With a warm, exotic note of saffron, filled with a blend of fruit and topped with buttercream icing, golden raspberries and pistachio nuts, this cupcake is as fresh and golden as morning light. Oh, and it's vegan, so blogger norwichnuts created this cupcake recipe with margarine instead of butter.
Saffron is not a spice to go crazy with; just a teaspoon of the threads is more than enough to give the cupcakes an earthy undertone. Too much and they'll be bitter. Fun fact: The stamens from about 150 flowers (the Crocus sativus) are hand-harvested to produce just .035 ounces of saffron. So do it proud.
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