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
Elaichi power 3 g
For Frosting:
Pillsbury™ Ivory whip topping 500 g
Condensed Milk 30 g
Pista (for garnish) 20 g
Elaichi powder 1/2 tbs
Rose petals


  1. Mix water, milk, condensed milk, oil, butter, elaichi powder, saffron and pista on a slow speed for 30 seconds with flat blade.
  2. Add premix for 1 minute on slow speed.
  3. Scrape sides for even consistency.
  4. Mix for 3 more minutes at a medium speed.
  5. Pour them into cupcake moulds. Around 35 g per mould.
  6. Bake at: 160°C.
  7. Bake for: 25 mins.
  8. Let them cool.
For Frosting:
  1. Soak a few strands of saffron in two tablespoons of warm milk.
  2. Whip Ivory cream till hard peak is achieved and then add Condensed Milk. Whip it.
  3. Add saffron and elaichi powder, and cut and fold.
  4. Pipe them on the cupcakes and garnish with slice pista and gorgeous rose petals!