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Cardamom Spiced Cupcakes with Saffron Ginger Icing Recipe


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     Cardamom Spiced Cupcakes with Saffron Ginger Icing

Category   Desserts - Breads
Sub Category   Gluten-Free
Servings   12

1 Betty Crocker Gluten Free Yellow Cake Mix, OR substitute trusted brand
3 eggs
2/3 cup water
1 stick softened butter
2 tsp vanilla, or amaretto liquor
1/4 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp ground cinnamon
For Buttercream Frosting
1/4 tsp saffron threads
1 stick PLUS 1/4 stick butter softened
1 tsp candied ginger, finely minced
1 1/2 cups powdered sugar
1 1/2 tsp vanilla OR amaretto liqueur
1 tsp milk or half and half

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.

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