This easy-to-bake recipe boasts the aroma and flavour of the sweet rose preserve gulkand. And it can be quickly prepared too.
Gulkand Cupcake
Ingredients
200 gm flour
1 tsp baking powder
1 tsp baking soda
100 gm milk powder
100 gm sugar
100 gm melted butter
1 1/4 cup milk
1 tsp cardamom powder
50 gm gulkand
For the frosting:
150 gm unsalted butter at room temperature
120 gm powdered / breakfast sugar or icing sugar
2 Tbsp toned milk
4 tsp rose water
Fresh rose petal for garnish
Method
Preheat oven to 180 degree. Sift flour, milk powder, baking powder and baking soda all together. In a separate bowl blend butter and sugar until fluffy, approximately for 5 minutes. Fold in the sifted flour mixture into the butter sugar adding little quantity at a time. Add the cardamom powder, mix well and pour the batter into the muffin cases. Fill the cups 3/4th. Bake for 25 minutes. Cool on wooden board.
Allow them to cool completely before frosting. Scoop the centre of the cupcake and fill with gulkand.
For the Frosting:
Blend the butter until fluffy with a hand blender. Add rose water and sugar little at a time and continue to blend until well incorporated and it reaches piping consistency.
