Description
Gulab Jamun Cupcakes offer a delightful fusion of traditional Indian dessert and classic cupcakes. Soft, moist cupcakes encase a sweet gulab jamun surprise at the center, topped with fragrant rose water whipped cream and crunchy pistachios, creating an irresistible treat that combines rich flavors and unique textures.
Ingredients
Scale
Cake Batter
- 115 g Unsalted Butter (Substitute with margarine for dairy-free option)
- 80 ml Vegetable Oil (Can be replaced with sunflower or canola oil)
- 150 g Granulated Sugar (Consider using all brown sugar for extra flavor depth)
- 100 g Brown Sugar (If unavailable, use 250g granulated sugar instead)
- 1 tsp Vanilla Extract (Optional but recommended for more complex taste)
- 2 large Eggs (Replace with flax eggs for a vegan alternative)
- 200 g Self-Raising Flour (Substitute with plain flour mixed with 3 tsp baking powder if needed)
- 100 ml Warm Milk (Use almond milk for a dairy-free option)
Filling
- 12 pieces Gulab Jamuns (Ensure they’re moist and ready to surprise)
Frosting
- 300 ml Double Cream (Substitute with heavy whipping cream if desired)
- 50 g Icing Sugar (Adjust based on preferred sweetness level)
- 1 tsp Rose Water (Increase for a more pronounced flavor)
- 50 g Chopped Pistachios (Can be replaced with favorite nuts for variety)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) and prepare a cupcake tray by lining it with cupcake liners.
- Cream Butter and Sugars: In a mixing bowl, cream the softened unsalted butter, vegetable oil, granulated sugar, and brown sugar together until the mixture turns light and fluffy, which should take approximately 3 to 5 minutes.
- Add Eggs and Vanilla: Stir in the vanilla extract. Then, add the eggs one at a time, mixing thoroughly after each addition to ensure a smooth, homogenous batter.
- Incorporate Dry Ingredients and Milk: Gradually fold in the self-raising flour and gently pour in the warm milk, stirring until the batter has a smooth consistency without lumps.
- Prepare Cupcakes: Spoon the batter into the cupcake liners, filling each about three-quarters full. Gently press a gulab jamun into the center of each cupcake, ensuring it is surrounded by batter.
- Bake: Place the tray in the preheated oven and bake for 18 to 20 minutes. Test doneness by inserting a toothpick; it should come out clean or with a few crumbs attached.
- Cool: Allow the cupcakes to cool for a few minutes in the tray, then transfer them to a wire rack to cool completely before frosting.
- Whip Frosting: In a clean bowl, whip the double cream together with icing sugar and rose water until soft peaks form, indicating the cream holds shape but is still smooth.
- Frost and Garnish: Frost each cooled cupcake generously with the rose water whipped cream and sprinkle with chopped pistachios for a nutty crunch and added visual appeal.
Notes
- For a dairy-free version, substitute unsalted butter with margarine, milk with almond milk, and double cream with coconut cream or suitable vegan whipping cream.
- Ensure gulab jamuns are moist but not overly syrupy to avoid soggy cupcakes.
- Adjust the amount of icing sugar in the frosting to suit your preferred sweetness.
- Use fresh pistachios for the best flavor and texture. Other nuts like almonds or cashews can be used as alternatives.
- Vanilla extract is optional but enhances the cake’s flavor complexity.
- To make the recipe vegan, replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit for 5 minutes).
