Rasmalai Cupcakes have a rasmalai flavored cupcake sponge, stuffed with actual rasmalai pieces, and topped with a rose buttercream frosting. I also soaked my cupcakes in actual rasmalai syrup which honestly, makes these cupcakes a real flavor bomb.
Ingredients
½ cup yogurt
¼ cup caster sugar
¼ cup vegetable oil
2-3 drops yellow food color
¾ cup all purpose flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp cardamom powder
1 tbsp milk (warm)
3-4strands of saffron
For frosting
1 cup softened butter
2 cups icing sugar
2 drops pink food color
For filling
Rasmalai chunks
Method
Line a cupcake tray with cupcake liners and preheat your oven at 356F.
In a large mixing bowl add in yogurt, oil, caster sugar, and yellow food coloring
On top of that add in flour, baking soda, baking powder, and cardamom powder.
Also add in the 1 tablespoon milk after infusing it with 3-4 strands of saffron.
Mix the batter till everything is well combined.
Scoop out the batter and add it into your cupcake liners. Bakefor about 20-25 minutes.
Once baked. let the cupcakes cool down completely.
Meanwhile to make the frosting, add in softened butter, icing sugar and pink food color all together and whisk it, till it is well combined.
In a few seconds your frosting will be ready. Transfer this to a piping bag and set it aside.
To assemble the cupcakes, the first thing you need to do is scoop out the center of all.
Soak each cupcake with the rasmalai liquid and fill the center with rasmalai chunks.
Next, pipe the rose buttercream frosting on top and garnish crushed pistachios.
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