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Preparation Time : 15
Cook Time : 20
Total Time : 35
Gulab Jamun mix (I use MTR) 1 cups
all-purpose flour 1/2 cups
powdered sugar 3/4 cups
milk 1/4 cups
cream 1/4 cups
melted butter or 1/4 cup veg oil 1/2 cups
baking powder 1/2 tsp
baking soda 1/4 tsp
unsalted butter 1 cups
powdered sugar 2 cups
cream 2 tbsp
salt (add only a pinch of salt) 1/4 tsp
Gulkand (sweet rose petal preserve) 4 tbsp
ground cardamom 1 tsp
Store-bought Gulab jamun tin 1 nos
Preheat oven to 160 degrees.
Prepare a cupcake tin by placing cupcake liners inside.
Combine flour, baking powder, baking soda in a bowl. Soft it 2-3 times and keep it aside.
Blend Gulab jamun mix and powdered sugar in a mixer. Transfer it to another bowl.
Add melted butter to the Gulab jamun and sugar mix. Combine using a spatula.
Add flour mix and milk, alternating between the two, use a spatula to fold it in.
Do not over-mix.
Once you get a lump-free batter, scoop it into the prepared cupcake tin and pop it in the over for about 15-17 mins.
While the cupcakes are baking, you can make the buttercream frosting.
Beat butter in a medium bowl using a hand mixer or stand mixer using a paddle attachment on medium speed until smooth and creamy.
Add powdered sugar and mix on low speed first slowly increasing the speed to medium-high until it is thoroughly combined.
Scrape down the sides of the bowl when necessary.
Add cream, cardamom powder and salt.
Continue mixing on medium-high until everything is well combined.
Fold in Gulkand (to taste) using a spatula.
Place it in the refrigerator until the cupcakes are cool enough to be frosted.
Once the cupcakes are out of the oven, spoon the syrup that store-bought Gulab jamun comes in over it.
Once the cupcakes cool down, frost it using the buttercream and add a slice of Gulab jamun on top for decoration.
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