Recipe: Sweet zucchini and saffron butterfly cakes
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Cooking tools:
- Stand mixer
- Grater
- Kitchen scale
- Muffin tin
- Cupcake liner
- Cooling rack
- Oven
- Kettle
- Mug
- Mixing bowl
- Sifter
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Kitchen towel
- Chef's knife
Ingredients
- 1 good pinch saffron threads or powder
- 2 tablespoons boiling water
- 2 large eggs, at room temperature
- Generous ¾ cup (6½ oz) superfine sugar
- 1-½ cups (7 oz) Gluten-Free Flour Mix A
- 2 teaspoons baking powder (check to be sure it is a gluten-free variety)
- ½ teaspoon xanthan gum
- 1 teaspoon glycerin
- 2 medium zucchini, grated and thoroughly squeezed to extract the moisture
- 1 cup (8 oz) unsalted butter, softened
- ⅔ cup (2-½ oz) confectioners’ sugar, sifted
- Sifted confectioners’ sugar, to dust
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