Description
Gulab Jamun Cupcakes combine the beloved Indian dessert gulab jamun with a classic cupcake for a unique and indulgent treat. Moist cupcakes with a surprise gulab jamun center are topped with rose water-infused whipped cream and pistachios, blending traditional flavors with a modern twist.
Ingredients
Scale
Cupcake 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 and Frosting
- 12 pieces Gulab Jamuns (Ensure they’re moist and ready to surprise)
- 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 the oven to 180°C (350°F) and line a cupcake tray with liners to prepare for baking.
- Cream Butter and Sugars: In a bowl, cream the softened unsalted butter, vegetable oil, granulated sugar, and brown sugar together until light and fluffy, taking about 3-5 minutes to incorporate air and blend evenly.
- Add Vanilla and Eggs: Stir in the vanilla extract, then add eggs one at a time, mixing thoroughly after each to ensure a smooth batter.
- Combine Flour and Milk: Gradually add the self-raising flour and warm milk to the mixture, stirring gently until a smooth, consistent batter forms without lumps.
- Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about three-quarters full. Place one moist gulab jamun in the center of each cupcake for a delightful surprise filling.
- Bake Cupcakes: Bake the cupcakes in the preheated oven for 18-20 minutes. Insert a toothpick to check for doneness; it should come out clean or with a few crumbs but no wet batter.
- Cool Cupcakes: Allow the cupcakes to cool in the tray for a few minutes before transferring them to a wire rack to cool completely, preventing sogginess and ensuring good texture.
- Prepare Whipped Cream: Whip the double cream, icing sugar, and rose water together until soft peaks form, creating a fragrant and fluffy frosting.
- Frost and Garnish: Frost each cooled cupcake generously with the rose water whipped cream and sprinkle with chopped pistachios for a crunchy, nutty finish.
Notes
- For a dairy-free option, substitute unsalted butter with margarine, milk with almond milk, and double cream with suitable non-dairy cream.
- To make these cupcakes vegan, replace eggs with flax eggs and use vegan butter and cream.
- Adjust the amount of rose water in the frosting according to your taste preference for a more or less pronounced floral aroma.
- Ensure gulab jamuns are moist to maintain softness inside the cupcake.
- Check cupcakes with a toothpick for doneness to avoid overbaking and dryness.
