Saffron Almond Pistachio Cupcakes
1 cup All purpose flour:
1/2 cup Sugar:
1 teaspoon Baking Powder:
1/2 teaspoon Baking Soda:
1/2 cup Milk:
1/4 cup Almonds:, coarsely ground and few for garnishing
1/4 , Pistachio: coarsely ground and few for garnishing
1 cup Confectioners Sugar:
1/4 cup Butter:
1/2 teaspoon Vanilla extract:
1 teaspoon Milk:
Preheat the oven to 350F/180C. Line the standard muffin pan with the paper liners.
In another bowl whisk eggs, butter and milk, until fluffy.
Divide the batter into three bowls.
Fill each muffin cup with 2/3 rd batter.