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Tiranga Mousse Cupcakes Recipe

Tiranga Mousse Cupcakes
How to make Tiranga Mousse CupcakesNovotel Mumbai Juhu Beach

Vanilla cupcakes topped with cream cheese and whipped cream swirls. Kiwi puree, saffron and carrot help enhance the flavour of these cupcakes.

  • Total Cook Time 40 mins
  • Prep Time 15 mins
  • Cook Time 25 mins
  • Recipe Servings2
  • Easy

Ingredients of Tiranga Mousse Cupcakes

  • For the cupcake:
  • Butter
  • Castor sugar
  • 100 gms Flour
  • 2 gms Baking powder
  • 50 ml Condensed milk
  • 50 ml Milk
  • 2 gms Baking soda
  • 3 ml Vanilla essence
  • For the topping:
  • 150 gms Cream cheese
  • 30 ml Vanilla essence
  • 50 gms Whipped cream
  • 30 gms Kiwi puree
  • 30 gms Carrot & saffron puree
  • 2 tbsp Roasted nuts
  • 20 ml Condensed milk
  • 70 gms Castor sugar

How to Make Tiranga Mousse Cupcakes

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For the cupcake:

Mix butter and sugar till sugar is completely dissolved. Mix milk and condensed milk to the butter mixture.
Sieve flour, add flours, baking powder, baking soda, vanilla essence. Mix well and pour into muffin moulds brushed with butter and a muffin underline paper.
Bake for 18 to 20 minutes at 180 degrees centigrade. Remove from oven and allow to cool.

For the topping:

Mix cream cheese, whipped cream, vanilla essence, castor sugar, nuts together and ensure all ingredients are blended well.
Separate into 3 batches. Into one batch add kiwi puree, into another add saffron-carrot puree and leave one as it is to get three different colored batches.
Once all three topping flavors are ready, allow to chill. Pour the filling in a piping bag and pipe it onto the muffin in three layers to resemble a tricolor.
Serve with crunchy cookies coated with the same filling accompanied on the side.
Chefs tip: Make sure the oven is always preheated to the desired temperature before baking. The nuts should always be dry roasted before using to give it a crunch.
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