Eggless Gulkand Cupcakes

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Eggless Gulkand Cupcakes


Cooking Time

Preparation Time :10 Min

Cook Time : 15 Min

Total Time : 25 Min


Serves : 6
  • 1/2 cup plain flour

  • 1 tsp. baking powder

  • 1/4 tsp. baking soda

  • 1/8 tsp. salt or a pinch

  • 2 tbsp. gulkand (rose petals preserve)

  • 1/3 cup oil

  • 1/3 cup yoghurt

  • 2 drops of red food colour

  • 2-3 tbsp. powdered sugar or to taste

  • 1 tbsp. rose water

  • 1 tsp. chopped pistachios

  • 1 tsp. dry rose petals and chopped pistachios to garnish (opt)

  • 100 gms. butter at room temperature

  • 1-2 drops red food colour

  • 1 cup powdered sugar


  • Sift the flour, baking powder, salt and baking soda. Keep aside.
  • In a large bowl, whisk oil, gulkand, yoghurt, rose water, food colour and sugar till light and fluffy.
  • Now add the dry ingredients, little at a time into the mix and fold it in gently.
  • Add the chopped pistachios and give it a stir.
  • Line a muffin tray and spoon in the batter till it is 3/4 full. Tap gently.
  • Bake in a preheated oven at 190 degrees for 15-17 minutes. Insert a skewer to check if it is done. Set aside to cool.
  • Frosting - Whisk the butter and food colour with a hand blender till it is light and fluffy. Fold in the sugar, little at a time and continue to beat till it is stiff and everything is well incorporated.
  • Transfer to a piping bag with a preferred nozzle and pipe in over the cupcakes. Garnish with pistachios and dry rose petals. Serve as desired.