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Export 7 ingredients for grocery delivery
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.
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