Step 1

Preheat the oven to 350°F and line a 24 cup muffin tin with paper liners. Gently warm 2 Tbs of milk with the saffron for a few minutes and let it cool.

Step 2

In a large bowl sift together the flour, salt, and baking powder. In an electric mixer with the paddle attachment, beat the sugar and butter until light and fluffy.

Step 3

Add the egg and vanilla and mix until incorporated. Add the cooled saffron milk to the rest of the milk.

Step 4

Keeping the mixer on low, alternate adding the milk with dry ingredients into the butter mixture in three additions.

Step 5

Using a small cookie scoop (1 Tablespoon), fill the liners with one scoop each. Bake for about 10 minutes.

Step 6

Gently heat the butter and saffron while swirling the pan until the butter just melts. Transfer to a bowl and let it cool completely and refrigerate until hardened. Paddle the butter in an electric mixer until it’s fluffy and soft.

Step 7

Slowly add the sugar while mixing on low. You may need to use more or less sugar depending on the stiffness of the butter cream.