Almond Cupcakes With Shrikhand Frosting
Recipe created by Chef Surender Sharma
Recipe Ingredients
Ingredient
Weight
Ingredients for cupcakes:
| Pillsbury™ Egg Free Tea Time Vanilla | 1000 g |
| Milk | 250 gm |
| Water | 160gm |
| Oil/melted butter | 150 gm |
| Almond Essence | Few Drops |
| Almonds (Soaked, Peeled and Chopped) | 25 to 30 No’s |
Ingredients for Shrikhand Frosting:
| Hung Curd | 250 gm |
| Condensed Milk | 200 gm |
| Cardamom (Crushed) | 2 No’s |
| Saffron strands (Soaked in hot milk) | 2 No’s |
Preparation
Method for Cupcakes:
- Mix Pillsbury™ Egg Free Tea Time Vanilla, water and milk together with pedal attachment on 1st gear for 1 minute.
- Scrape the mix from the sides with the help of spatula.
- Mix on the 2nd gear for 3 minutes.
- Add oil slowly and mix for 1 minute, add almond essence and chopped almonds and fold the batter.
- Fill the batter into 35-40 gm cupcake molds.
- Bake about 18-20 minutes at 160-degree C.
Method for Shrikhand Frosting:
- In a mixing bowl add hung curd, condensed milk and beat it with electric blender until it looks smooth.
- Add crushed cardamom, soaked saffron with milk and continue beating.
- Put it in the piping bag and pipe on the cupcakes once they fully cool down.
- Garnish with chopped almonds.
