Gulkand Cupcake Recipe

 
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Gulkand Cupcake
  • Chef: Swasti Aggarwal
  • Recipe Servings: 12
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

An easy-to-bake, eggless cupcake recipe with the aroma and flavour of the sweet rose petal preserve - gulkand. These beauties can be quickly whipped up for a festive dinner party.

Ingredients of Gulkand Cupcake

  • 200 gm all purpose flour or plain refined flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 100 gm milk powder
  • 100 gm sugar
  • 100 gm melted butter
  • 1 1/4 cup milk
  • 1 tsp cardamom powder
  • 50 gm gulkand
  • For the frosting:
  • 150 gm unsalted butter at room temperature
  • 120 gm powdered / breakfast sugar or icing sugar
  • 2 Tbsp toned milk
  • 4 tsp rose water
  • Fresh rose petal for garnish

How to Make Gulkand Cupcake

  • 1.Preheat the oven to 180 degrees.
  • 2.Line muffin tray with muffin cases.
  • 3.Sift flour, milk powder, baking powder & baking soda all together.
  • 4.In a separate bowl whisk butter & sugar until fluffy, approximately for 5 minutes.
  • 5.Fold the sifted flour mixture into the butter sugar adding a little at a time & using a whisk until well incorporated and ensuring there are no lumps.
  • 6.Add the cardamom powder, mix well and pour the batter into the muffin cases. Fill the cups 3/4th.
  • 7.Bake for 25 minutes or till a skewer or tooth pick comes out clean.
  • 8.Cool on wire rack or wooden board.
  • 9.Allow them to cool completely before frosting.
  • 10.Scoop the center of the cupcake and fill with gulkand.
  • For the Frosting:
  • 1.Whisk the butter until fluffy with a hand blender.
  • 2.Add rose water and sugar a little at a time and continue to whisk until it's well incorporated and it reaches piping consistency.
  • 3.Pipe on top of the muffins by filling the butter icing into a piping bag with desired nozzle.
  • 4.Garnish with a fresh rose petal on top.

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