Thandai Muffins

Recipe by Chef Naheed

Chill out this summer with these delicious little Thandai Cupcakes!

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Recipe Ingredients

Ingredient Weight
For the cup cakes:
Pillsbury™ Tea time vanilla mix 1 kg
Milk 200 g
Water 160 g
Oil 200 g
Milkmaid 100 g
For the toppings:
Pillsbury™ Ivory whip topping 400 g
Milk 40 g
Thandai syrup 40 g


For the cup cakes:
  1. Mix all above ingredients with a flat blade at slow speed for 1 minute.
  2. Scrap the sides of the bowl and mix again for another 2 minutes on medium speed.
  3. Fill the batter into approx. 35 g cupcake molds.
  4. Bake at 160° C for about 20 minutes.
For the toppings:
  1. Whipp Pillsbury Ivory whip topping till you achieve soft peaks.
  2. Add the thandai syrup to milk and mix well.
  3. Add the thandai milk with Ivory whip topping and fold it in lightly.
  4. Use as desired for icing your cupcakes!