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


Method for Cupcakes:
  1. Mix Pillsbury™ Egg Free Tea Time Vanilla, water and milk together with pedal attachment on 1st gear for 1 minute.
  2. Scrape the mix from the sides with the help of spatula.
  3. Mix on the 2nd gear for 3 minutes.
  4. Add oil slowly and mix for 1 minute, add almond essence and chopped almonds and fold the batter.
  5. Fill the batter into 35-40 gm cupcake molds.
  6. Bake about 18-20 minutes at 160-degree C.
Method for Shrikhand Frosting:
  1. In a mixing bowl add hung curd, condensed milk and beat it with electric blender until it looks smooth.
  2. Add crushed cardamom, soaked saffron with milk and continue beating.
  3. Put it in the piping bag and pipe on the cupcakes once they fully cool down.
  4. Garnish with chopped almonds.