~< Eggless Gulab Jamun Cupcakes >~

 

 

Ingredients :

 

Makes 12 cupcakes

 

For the cupcake batter ~ 

 

3/4 cup gulab jamun mix (Gits / MTR)

3/4 cup all purpose flour

3/4 cup sugar

1 cup milk at room temperature

1 tbsp rose water

1/4 cup butter, room temp

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tsp cardamom powder

1/2 tsp crushed saffron

 

18 small sized gulab jamuns

 

 For the icing :

1/2 cup butter, room temp

2 cups icing sugar

1 1/2 tbsp Thandai Masala 

2 tbsp milk

1 tbsp Rose water

1 tsp vanilla 

 

 

Recipe :

 

1. Preheat oven at 350 F.

2. Mix all the dry ingredients for the batter together. Make sure everything is well combined.

3. Now add all the wet ingredients (milk, butter, rose water) and mix with a hand whisk until you have a smooth batter. Make sure there are no lumps. Do not over mix.

4. Line the cupcakes pan with cupcake liners. This batter will make 12 regular sized cupcakes. 

5. In each mold add 1 tbsp batter  and then drop 1 gulab jamun in the centre. (see pictures).

6. Now fill all the mold equally with the remaining batter. The mold should be filled almost 3/4 of the way and not till the brim. 

7. Bake for around 30 minutes and do the toothpick test.

 

 Prepare icing :

1. Bring butter to room temperature, it should be soft but not a runny liquid.

2. Cream butter using an electric whisk/ hand mixer until smooth and fluffy.   

3. Now mix in the sugar slowly and continue whisking, until fully incorporated. 

4. Add in milk, rose water, vanilla and thandai powder and beat for a few more minutes until the desired smooth spreadable thickness is achieved.

 

If using an electric whisk/ hand mixer, icing should be ready in leass than 10 minutes. If doing by hand it can take longer, but would be a good arm exercise ;) ! 

 

Final assembly : 

 

1. OPTIONAL : Let the cupcakes cool for 10-15 minutes. Then poke a few holes on the top using a tooth pick. Now pour in a teaspoon of gulab jamun sugar syrup into each cupcake. The syrup will be absorbed by the sponge within a few minutes. This makes the cupcakes more moist and adds in a real nice flavour. However, if you are watching your sugar, this step can be skipped.

2. Pipe the icing on top of each cupcake, this will also hide any poke holes that were made in the previous steps. 

3. Decorate with half cut upside-down jamun on top.