Gulf Cupcakes with Cardamom Buttercream


Cupcakes are the new booming business all over the Gulf region. Here in Riyadh we have just had two open around the same time in the past month and another few about to open up, yea were a little slow here. One thing that I cannot believe is that none of these shops have made a cupcake especially for the Gulf. Actually, I have never seen one anywhere! I really wanted to make a cupcake just for the Gulf that showcases all its beautiful and traditional flavors.

My outcome was perfection with this cupcake. The batter was as light and fluffy as the frosting, which alone makes me happy. Instead of the usual vanilla extract that bakers tend to use I switched it out with rose water that has fresh orange saffron soaked into it. I added freshly ground cardamom and plump sukary dates into the mixture and topped it with a sweet and fluffy buttercream that was made using rosewater and cardamom. I wanted to eat the frosting alone it is quiet delectable.

Please do not forget to go and vote for Ya Salam Cooking for the top halal food blog, I just need the top 10 and I am okay. Thank you!

2/3 cup all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons heavy cream
2 tablespoons milk
1/2 teaspoon rose water
pinch saffron
5 tablespoons butter, softened
1 egg
1/3 cup sugar
1/2 teaspoon ground cardamom
4 dates, chopped

Cardamom Buttercream Frosting:
1/2 stick butter, softened
1 teaspoon rose water
1/2 teaspoon ground cardamom
1-1/4 cups powdered sugar
1 tablespoon milk (maybe a bit more)

1. Pre-heat oven to 350F. In a small bowl add rose water and saffron, allow to soak. In a large mixing bowl add sugar and butter, with a hand mixer beat until fluffy. Add egg, mix well. Add flour, baking powder, salt, cream, and milk , combine well being careful to not over mix. Fold in dates and rosewater/saffron mix.

2. Place 8 cupcake liners into a pan and fill each cup with 1 heaping tablespoon of batter. Bake for 15-20 minutes until a toothpick comes out clean. Allow to cool.

3. Meanwhile, make the frosting. In a large mixing bowl add butter and rose water, lightly beat until fluffy. Add cardamom and sugar. Add 1 tablespoon milk and mix until light and fluffy. When finished pipe on using your favorite tip onto cooled cupcakes.

Yields: 8 cupcakes

6 Responses to Gulf Cupcakes with Cardamom Buttercream

  • From Yeast to Zest says:

    Well they do look so good, my problem is I can’t just eat one cupcake! I’m shameless… :P

  • Stacy aka Fahiima says:

    I hope you win. Your blog is great! I’m a huge fan of cardamom anything so I’ll definitely be trying these out :-)

  • Noor says:

    Thank you so much, your so kind <3 I am right there with you girl I LOVE cardamom lol.

  • consultant fiscal says:

    This recipe sounds very good and i think it is delicious and it fits perfect with my taste. My opinion is that this isn`t a very hard recipe so i will try it very soon, thanks a lot for sharing.

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