Gulab Jamun Cupcakes | Video
Turn your favorite gulab jamuns into a showstopper dessert with this cute idea
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Servings cupcakes
Ingredients
Cupcakes:
- 1 and ½ cups all purpose flour plain flour
- 1 and ½ teaspoon baking powder
- 150 g unsalted butter softened
- ¾ cup brown sugar
- ½ teaspoon ground cardamom cardamom powder
- 2 eggs at room temperature
- ½ cup buttermilk
Buttercream frosting:
- 150 g unsalted butter softened
- 2 cups powdered icing sugar
- 1 tablespoon milk
- ½ teaspoon vanilla essence
- ½ teaspoon ground cardamom cardamom powder
- 12 gulab jamuns to decorate (Homemade or store bought)
- Chopped pistachios to decorate
Instructions
Cupcakes:
- Preheat oven to 180C / 350F. Line 12 ⅓ cup muffin tin holes with your favorite cupcake liners.
- Sift flour and baking powder into a large bowl. Set aside.
- Place butter, brown sugar and ground cardamom in a large bowl. Use an electric mixer to beat the butter mixture until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
- Add flour mixture and buttermilk, in alternating batches, and beat until just combined. Divide mixture evenly among the muffin tin holes. Bake for 20-25 minutes, or until a skewer inserted in the centers comes out clean. Transfer to a wire rack to cool.
Frosting:
- Use an electric mixer to beat butter until smooth. Add sugar little by little and beat until smooth. Continue beating, and add milk and vanilla essence. Add ground cardamom and beat again until combined.
- Place frosting in a piping bag fitted with your favorite nozzle. (I used star tip) Pipe icing onto the tops of each cupcake. Place 1 gulab jamun (or cut into quarters) on each cupcake. Decorate with chopped pistachios.
Video
Notes
- If brown sugar is not easily available, substitute with granulated sugar or caster sugar
Nutrition
Serving: 1g | Calories: 509kcal | Carbohydrates: 47g | Protein: 8g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 17g | Cholesterol: 91mg | Sodium: 190mg | Fiber: 2g | Sugar: 31g