CUPCAKES WITH INDIAN TWIST

5

by: Sunidhi Rawal






It is my personal favorite and very festive as its time for celebrations!. This recipe is a cupcake with a twist. The twist is the Indian sweet touch to cupcakes!




ingredients

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serves: 12

FOR CUPCAKES:

200 g Maida/Flour

200 g Sugar

200 g Butter/Malai

2 Eggs

1 teaspoon Baking powder

2 teaspoon Coffee

Nutrition Facts
CUPCAKES WITH INDIAN TWIST

Servings Per Recipe: 12

Amount per Serving

Calories: 256

  • Total Fat: 14.9 g
  •     Saturated Fat: 8.9 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 63.1 mg
  • Sodium: 130.9 mg
  • Total Carbs: 29.9 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 16.8 g
  • Protein: 2.2 g
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preparation

1.  INSTANT GULAB JAMOON:

2.  * In a wok add oil and let it heat up for frying

3.  * In a bowl mix khoya, maida, paneer and baking powder

4.  * Mix well so that no lumps there and forms like a dough

5.  * Make balls and fry them in the wok till brown

6.  * In a pan add sugar and 1 cup water, let it boil

7.  * Add cardamom powder and boil till 1 string consistency

8.  * Put all fried balls into the sugar syrup and give them a boil each

9.  * Take out all gulab jamoons from sugar syrup and serve in a dish

10.  * For cupcakes, i made a 2 string sugar syrup

11.  * For Cupcakes, i strained the jamoons from extra sugar syrup

12.  * Done!

13.  INSTANT RABRI

14.  * Take bread slices and remove the brown sides

15.  * I used whole wheat bread to get rabri color, had no saffron at home

16.  * Grind the bread to make bread crumbs

17.  * Boil milk in a pan, add bread crumbs, Condensed milk, sugar, saffron and elaichi powder

18.  * Stir Constantly to avoid lumps, keep cooking till everything comes together

19.  * Rabri done! Refrigerate and serve chilled

20.  NOW CUPCAKES:

21.  * In a bowl, mix butter and sugar well till fluffy and soft

22.  * Add eggs one at a time and keep whisking

23.  * In another bowl take flour and add cocoa and coffee powder

24.  * Then add baking soda and mix all dry ingredients

25.  * Fold in the dry mix into the butter egg mixture

26.  * Pour in moulds and bake at 180 degrees in a preheated oven for 20 minutes

27.  * When done, cool at room temperature

28.  * Scoop out the cupcakes from the top and put a gulab jamoon in it

29.  * Pour chilled rabri on the jamoon to cover it fully

30.  * Garnish with a glazed cherry on top!

31.  * Done! Serve at tea time or after meals as desserts

Cooks' note:
Rabri and gulab jamoon have been made in an instant manner. If you want you can purchase the rabri and jamoon from market!

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comments

Sunidhi Rawal

5

too gud