The festive season has already begun with Holi around the corner, preparations everywhere are on full swing so why do I stay back. The festival of colours brings a chance to devour into the best desserts and like you know desserts make me go crazy, I have some Indo-fusion desserts to share with you all so that everyone of you can make them for Holi and stay as crazy as me. HaHa! Kidding! Well, you won’t go crazy but you may get a thumbs up for these Indo-fused dessert preparations.
So, first recipe up as Holi special is my “Kesar Badam Cupcakes with Shrikhand Frosting.” The name sounds weird to you may be but trust me this international dessert tastes so good in its desi avatar. It is a cupcake no doubt, anyday an international dessert but these cupcakes are totally Indianised in terms of its flavour. Every bit of Indian flavour is packed within the cupcakes. Not only within the cupcakes, even the frosting I used is homemade Shrikhand which proved to be match made in heaven with the cupcake.
I read somewhere once that “cupcakes are the new mithai,” well I think the statement made is not wrong. In the world of fusion, innovation is the key so it depends upon how much you can think. Coming back to the cupcakes, I earlier thought of using rabdi as frosting but that did not work out so I came up with the shrikhand frosting. The saffron and almond flavour in the cupcakes just takes it to the next level. With the idea of going to the next level, I know what may be going on your mind, yeah! you can even add that little something to these beauties if you are making them for Holi and actually go to the next level. HaHaHa!
These cupcakes are simple to make and like my readers insist, they are eggless too, so get baking and relish on them this Holi. For full recipe, keep reading!
- Almonds (soaked, peeled and chopped) - 20
- Saffron strands - a pinch (soaked in 1 tbsp warm milk)
- All puspose flour - 1 cup
- Baking powder - 1 tsp
- Butter - ¼ cup (Instead of using oil, you can use ½ cup butter or vice versa)
- Vegetable oil - ¼ cup
- Condensed milk - ½ cup
- Curd/yoghurt - ¼ cup
- Almond essence - few drops
- For the shrikhand (You can always use store bought but I made it myself):
- Hung curd/yoghurt - 1 cup
- Condensed milk - ½ cup
- Crushed Cardamom - seeds out of 2 whole cardamoms
- Saffron strands - a pinch (soaked in little warm milk)
- To garnish:
- Chopped almonds
- Saffron strands
- Preheat oven at 180 degree celsius.
- Line a cupcake mould with cupcake liners.
- First of all soak saffron strands in warm milk and keep aside, also chop the almonds.
- In a mixing bowl, take condensed milk, curd, butter, vegetable oil, almond essence and whisk till well combined.
- Now sift in the flour, baking powder and fold lightly until entire flour is well combined.
- Add in the chopped almonds and soaked saffron strands along with the milk. Combine well using a whisk or spatula. The batter is now ready.
- Fill each cupcake cavity with one scoop full of the batter. The mould should be ⅔ rd full leaving space to rise.
- Bake them for 15 minutes at 180 degree celsius or until a skewer inserted in the centre of a cupcake comes out clean.
- Once done, keep the cupcakes on a wire rack to cool.
- Meanwhile, to make the shrikhand, in a mixing bowl add in hung curd, condensed milk and beat with a electric blender until it looks smooth.
- Just then add in crushed cardamom, soaked saffron along with milk and continue beating.
- Your shrikhand is ready, transfer into a piping bag with nozzle of your choice and pipe the cupcakes once they fully cool down.
- Garnish with chopped almonds, saffron strands and chill until you serve.