Growing up, my dad owned an Indian catering business where he would make all types of sweet treats (mithai). At the end of a long day, he would bring them home for us and we would sit and eat them with both hands.My favourite Indian dessert is Gulab Jamun, deep fried balls made from milk solids soaked in a rose flavoured sugar syrup (totally amazing but unhealthy). I’ve wanted to try and recreate this in a cupcake for a long time, so at the weekend I came up with these beauties!
Cardamom and mixed spice cupcakes (makes 18)
100g self-raising flour
100g milk powder
200g butter or margarine
200g caster sugar
2 teaspoons ground cardamom
2 teaspoons mixed spice
- Preheat the oven to 160oC.
- Cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, making sure to mix well after each egg.
- Sieve the flour and milk powder into the mixture and mix well.
- Add in ground cardamom and mixed spice and mix through until you are left with a light cake mixture.
- Spoon mixture into cupcake cases two-thirds of the way up.
- Bake in the oven for 18 minutes or until golden brown and the skewer comes out clean. Leave cupcakes to cool before icing.
Rose Buttercream (I only made a small amount to decorate a few of my cupcakes – to increase the amount of icing, keep the ratio of butter to icing sugar 1:2)
280g icing sugar
2 tablespoons rose syrup (or 1 teaspoon rosewater)
Pistachio and almond shavings
- Cream the butter until it becomes soft and a shade lighter.
- Add in the icing sugar and mix thoroughly until it creates a stiff buttercream.
- Add the rose syrup or rose water (add enough to suit your taste) and mix through.
- Pipe onto cooled cupcakes and sprinkle with pistachio and almond shavings.
Although these cupcakes were not an exact replica of Gulab Jamun, they were still delicious and reminiscent of my dad’s home made Indian sweets. I hope you enjoy this recipe as much as I do.
Until next time…