I love cupcakes more than cakes. They are a perfect tea time snack, party snacks or an after meal dessert. So let me share a simple and an easy eggless cupcake recipe where I have flavoured it with some gulkand. It takes very little time to bake these yummy beauties. So do give it a try and enjoy with your loved ones.
- 1/2 cup plain flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- pinch of salt
- 2 tbsp. gulkand (rose petals preserve)
- 1/3 cup oil
- 1/3 cup yoghurt
- 2 drops of red food colour
- 1 tbsp. rose water
- 2-3 tbsp. powdered sugar or to taste
- 1 tsp. chopped pistachios
- dry rose petals and chopped pistachios to garnish (opt)
- 100 gms. butter at room temperature
- 1-2 drops of red food colour
- 1 cup powdered sugar
Sift the flour, baking powder, salt and baking soda. Keep aside.
In a large bowl, whisk oil, gulkand, yoghurt, rose water, food colour and sugar till light and fluffy.
Now add the dry ingredients, little at a time into the mix and fold it in gently.
Add the chopped pistachios and give it a stir.
Line a muffin tray and spoon in the batter till it is 3/4 full. Tap gently.
Bake in a preheated oven at 190 degrees for 15-17 minutes. Insert a skewer to check if it is done. Set aside to cool.
Frosting - Whisk the butter and food colour with a hand blender till it is light and fluffy. Fold in the sugar, little at a time and continue to beat till it is stiff and everything is well incorporated.
Transfer to a piping bag with a preferred nozzle and pipe in over the cupcakes. Garnish with pistachios and dry rose petals. Serve as desired.