Saffron Tea Cakes with Rosewater Icing

Preheat oven to 350 F. Line a 12-count cupcake pan with paper liners. Set aside.

For the saffron extract: Using a mortar and pestle, grind the saffron threads with the sugar. Add the hot water and allow the saffron to steep, about 5 minutes.

In a food processor, grind pistachios with sugar, tea leaves and ground cardamom. Add the saffron liquid. Add the butter cubes and pulse to incorporate it. Add the eggs and pulse to combine.

Finish with the flour and baking powder, mixing until they just barely disappear into the creamy batter.

Scoop equal amounts (about a couple tablespoons) of the batter into each cupcake cup then put the pan into the oven and bake for about 35 minutes.

Remove the pan from the oven and let the cakes start to cool in the pan. After about 10 minutes, remove them from the pan and set them onto a wire rack to finish cooling.

Prepare the icing by combining the powdered sugar and rose water in a small bowl or cup. Spoon icing over each cake, allowing wavy drippings around the crown. Top with an edible rose bud, a generous sprinkling of crushed pistachios and a pinch of sparkly glitter.