Rasmalai Cupcakes
Recipe created by Chef Naheed Peerzada
Recipe Ingredients
Ingredient
Weight
| Pillsbury™ Egg Free Teatime Vanilla Mix | 1000 g |
| Water | 200 g |
| Melted Butter | 100 g |
| Oil | 100 g |
| Milk | 120 g |
| Condensed milk | 100 g |
| Pista (slice) | 30 g |
| Saffron | |
| Elaichi power | 3 g |
For Frosting:
| Pillsbury™ Ivory whip topping | 500 g |
| Condensed Milk | 30 g |
| Pista (for garnish) | 20 g |
| Saffron | |
| Elaichi powder | 1/2 tbs |
| Rose petals |
Preparation
- Mix water, milk, condensed milk, oil, butter, elaichi powder, saffron and pista on a slow speed for 30 seconds with flat blade.
- Add premix for 1 minute on slow speed.
- Scrape sides for even consistency.
- Mix for 3 more minutes at a medium speed.
- Pour them into cupcake moulds. Around 35 g per mould.
- Bake at: 160°C.
- Bake for: 25 mins.
- Let them cool.
For Frosting:
- Soak a few strands of saffron in two tablespoons of warm milk.
- Whip Ivory cream till hard peak is achieved and then add Condensed Milk. Whip it.
- Add saffron and elaichi powder, and cut and fold.
- Pipe them on the cupcakes and garnish with slice pista and gorgeous rose petals!
