An easy-to-bake, eggless cupcake recipe with the aroma and flavour of the sweet rose petal preserve – gulkand. These beauties can be quickly whipped up for a festive dinner party.
200 gm all purpose flour or plain refined flour
1 tsp baking powder
1 tsp baking soda
100 gm milk powder
100 gm sugar
100 gm melted butter
1 1/4 cup milk
1 tsp cardamom powder
50 gm gulkand
For the frosting:
150 gm unsalted butter at room temperature
120 gm powdered / breakfast sugar or icing sugar
2 Tbsp toned milk
4 tsp rose water
Fresh rose petal for garnish
Line muffin tray with muffin cases.
Sift flour, milk powder, baking powder & baking soda all together.
In a separate bowl whisk butter & sugar until fluffy, approximately for 5 minutes.
Fold in the sifted flour mixture into the butter sugar adding little quantity at a time & using a whisk until well incorporated and ensuring there are no lumps.
Add the cardamom powder, mix well and pour the batter into the muffin cases. Fill the cups 3/4th.
Bake for 25 minutes or till a skewer or tooth pick comes out clean.
Cool on wire rack or wooden board.
Allow them to cool completely before frosting.
Scoop the center of the cupcake and fill with gulkand.
For the Frosting:
Whisk the butter until fluffy with a hand blender.
Add rose water and sugar little at a time and continue to whisk until well incorporated and it reaches piping consistency.
Pipe on top of the muffins by filling the butter icing into a piping bag with desired nozzle.
Garnish with a fresh rose petal on top.
Key Ingredients: all purpose flour, rose water, sugar, baking powder, baking soda, butter, milk, black cardamom, paan, icing sugar