Easiest Way to Prepare Delicious Gulab Jamun Cupcakes with thandai frosting

Gulab Jamun Cupcakes with thandai frosting. And you will be a lot more happier if it has your favourite gulab jamun in it. Here is a recipe of a rose flavored gulab jamun cupcakes with a fluffy Thandai flavored whipped. Place frosting in a piping bag fitted with your favorite nozzle. (I used star tip) Pipe icing onto the tops of each cupcake.

And you will be a lot more happier if it has your favourite gulab jamun in it. Here is a recipe of a rose flavored gulab jamun cupcakes with a fluffy Thandai flavored whipped cream. Thandai mousse: • Boil half of cream and add white chocolate • Add thandai and mix well • Whip other half of cream. You can cook Gulab Jamun Cupcakes with thandai frosting using 18 ingredients and 11 steps. Here is how you cook it.

Ingredients of Gulab Jamun Cupcakes with thandai frosting

1. Prepare For of the eggless rose cupcakes.
2. It's 1/2 tin of or 200 gm condensed milk.
3. You need 1/2 cup of oil.
4. Prepare 3 tbsp of rose syrup or roohafzah.
5. You need 1/2 cup of milk.
6. Prepare For of Dry ingredients (sift together).
7. You need 1 cup of maida/ plain flour.
8. It's 1/4 cup of cornflour.
9. It's 1/2 TSP of baking soda.
10. Prepare 1 TSP of baking powder.
11. You need 12 of small gulab jamuns.
12. You need For of the thandai whipped cream.
13. It's 1 cup of non dairy whipped cream (I am using Rich's).
14. It's 1/2 TSP of Elaichi powder.
15. You need 8-10 strands of kesar soaked in 2 tbsp of hot milk.
16. Prepare 1 pinch of yellow food colour.
17. You need 2-3 tbsp of chopped nuts for garnish.
18. Prepare Some of rose petals for garnish.

Put the mousse and cream on top of cup cake and serve. Now line cupcake baking tray with cupcake liners and fill them up with the batter upto ⅔ full. now chop gulab jamuns in small pieces and add about chopped pieces from half gulab jamun in each cupcake and stir. And you will be a lot more happier if it has your favourite gulab jamun in it. Here is a recipe of a rose flavored gulab jamun cupcakes with a fluffy Thandai flavored whipped cream.

Gulab Jamun Cupcakes with thandai frosting instructions

1. For the cupcakes. Preaheat oven to 150 degree Celsius. Line a cupcake tray with cupcake liners..
2. In a big bowl sift all the dry ingredients, maida, cornflour, baking powder and baking soda. Keep aside..
3. In another mixing bowl add the condensed milk. Beat for 5 minutes using an electric beater. Add the oil and beat again till well mixed..
4. Now add the rose syrup and mix well..
5. Add half of the flour mixture and 1/4 cup of milk. Mix and beat again for 2 minutes..
6. Add the rest of the flour and milk. Beat again your batter is ready..
7. Pour the batter in the cupcake liners till it's just half full. Now place a gulab jamun in each. Do not fill till the top..
8. Bake in preheated oven for 40 minutes. Check using a skewer if they are baked completely. Otherwise bake again for 5 minutes..
9. Thaw your non dairy whip topping in the fridge overnight. Chill the beater as well. Now beat the cream till stiff peak consistency. This takes 7-8 minutes approximately. Add the Elaichi powder, kesar soaked in milk along with the milk and yellow colour. Mix well..
10. Fill the cream in a piping bag. Pipe the cream on the cupcakes..
11. Garnish with chopped nuts and rose petals..

Cake Base: Haha. sounds silly right. so obviously you would need a cake base for which I have used the same base recipe from my Fresh Fruit Cake post except that in this case substituted the fruit essence with Rabdi Essence. Feel free to use any of your favourite cake recipes or check out this simple eggless vanilla cake recipe made without condensed milk. Green peas are available in abundance in winters. The freshly harvested peas are sweet, crunchy and full of nutrients. So this recipe is a splendid fusion of two locally available.