Its that time of the year again before school closes n summer vacations start. My dearest son requested me for some cupcakes to share with friends on his last day 🙂 So mommy dear got to the task of browsing thru recipes, jotting down notes n making modifications n finally baking.
Since I was bored of the regular Chocolate n Vanilla n Strawberry thingy, it had to be something different. As my search was on, I got inspired by one of the recipes on one of my favourite blogs divinetaste and decided to go ahead with the recipe for Saffron Lemon Coconut cupcakes. But then I realised I didn’t have certain ingredients and hence had to make do with what I had on hand, as time was running out. Some calculations done, I set forth on the actual task n here they are, an absolute treat to the senses- Sunshine beauties with their gorgeous yellow colour n the delicate aroma of saffron n the lemony, silky buttercream with the tint of saffron!!
These tiny bites are made eggless so that everyone can enjoy it. They are made with wholewheat flour and homegrown desiccated coconut (copra) and also contain natural flavours and colours. Will share recipe in a separate post, just wanted to blog some pics in this post 🙂 Ya, lazy me!
These cupcakes were an instant hit with my son n the buttercream was the best enjoyed, with everyone in the family trying to lick the leftovers :p it was finger licking delicious n smooth n creamy with the slight tang from the lemons. Luckily I happened to have some lemons on hand n made good use of them for zest n juice 🙂