Rasmalai Cake or Cupcakes

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For every feast, there has to be a showstopper dessert, and here we have the stunning Rasmalai Cupcake. Who does not like a cupcake, be it any flavour we surely have tried all fruit flavour cupcakes, and chocolate cupcakes, but this time there is a slight twist to my recipe. Rasmalai itself is a wonderful dessert, fusion of luscious and velvety Rasmalai frosting and spongy cupcake is of course a hit! I hope you and your family shall love and enjoy it as much as we have.

Rasmalai Cake or Cupcakes

Chef Sammy
This recipe is my personal favorite and very easy to make at home. Its creamy, spongy and juicy texture is mouthwatering and it is a perfect addition to any party or festive menu. A tinge of cardamom and a hint of rose adds a floral taste, however you can customize as per your preferences
Course Dessert
Cuisine Indian

Ingredients
  

Cupcakes or Cake:

  • 1 and 1/3 cup All-purpose flour
  • 1 and 1/4 tbsp Baking Powder
  • 1/2 tbsp Salt
  • 1/2 cup Unsalted Butter, Softened
  • 1 cup Sugar granulated
  • 2 large Eggs
  • 1 tbsp Vanilla
  • 1 tbsp Cardamom Powder
  • Pinch of saffron
  • 1/2 cup Full Fat Sour Cream (120 grams)

FROSTING

  • 3 fl oz Pasteurized liquid egg whites (little less than 1/2 cup)
  • 12 oz Sugar powdered(3 cups)
  • 1/4 tbsp Salt
  • 12 oz unsalted Butter (1 1/2cups) , at room temperature
  • 2 tbsp Cardamom Powder
  • Healthy pinch of saffron
  • Couple of splashes of rose essence

Instructions
 

Cupcakes or Cake:

  • Preheat oven to 350F. Line muffin pan with cupcake liners. I make 12-14 cupcakes with this recipe
    In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
    In your mixing bowl beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Add in the sour cream and mix until fully combined.
    Slowly add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter.
    Scoop the batter into the cupcake liners, filling them a little over half way full or por batter in 2 small greased round cake pans.
    Bake till a toothpick inserted comes out clean
    Transfer to another plate and let it cool completely before frosting You will need 1 box of Nanak rasmalai
    Garnish (optional):
    Silver warak
    Crushed Pistachios
    Slivered almonds

FROSTING

  • Combine the whites, powdered sugar, and salt in the bowl of a large stand mixer. Mix well. Turn off the mixer, scrape down the sides and bottom of the bowl with a spatula, then turn the mixer to medium speed. Beat on medium for 5 minutes. After 5 minutes, turn the mixer to medium-low and start adding the softened room temperature butter, 1-2 tablespoons at a time. Once all of the butter is incorporated, add the cardamom powder, rose water and saffron and mix it in. After a min or so scrape down sides once more. Turn the speed to medium and beat the buttercream for 10 minutes. At the end, you’ll have a frosting with a wonderfully light and creamy texture. Set your cupcakes on a flat surface and scoop out the inside a little, about the size of a quarter. Now cut a rasmalai in half and stuff it and put 2 tsp of the rasmalai milk on it cover it with the part of the cupcake you scooped out. Now put your icing in a bag and cover your cupcake ( I use a large wide star tip ) now put the other 1/2 of the rasmalai on the top securing it in the frosting top with above garnishes as desired.
Keyword Bakery

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