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Sunday 14 October 2018

Eggless Gulkand Cupcakes

          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
  • dry rose petals and chopped pistachios to garnish (opt)
  • 1 tsp. chopped pistachios

Frosting - 

  • 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.

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