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Gulab Jamun Cupcakes with thandai frosting
Gulab Jamun Cupcakes with thandai frosting

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We hope you got insight from reading it, now let’s go back to gulab jamun cupcakes with thandai frosting recipe. You can cook gulab jamun cupcakes with thandai frosting using 18 ingredients and 11 steps. Here is how you achieve that.

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

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