Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, eggless gulkand cupcakes. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
To make gulkand cake recipe I have used my most trusted eggless tutti frutti cake recipe as base and just added gulkand to it. I have a huge collection of recipes with tips and tricks for you to bake eggless cakes and eggless cupcakes without any difficulty. Recipes include eggless cookies, eggless cupcakes, eggless muffins, eggless cakes etc.
Eggless Gulkand Cupcakes is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Eggless Gulkand Cupcakes is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have eggless gulkand cupcakes using 16 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Eggless Gulkand Cupcakes:
- Make ready 1/2 cup plain flour
- Take 1 tsp. baking powder
- Take 1/4 tsp. baking soda
- Take pinch salt
- Take 2 tbsp. gulkand (rose petals preserve)
- Get 1/3 cup oil
- Make ready 1/3 cup yoghurt
- Take 2 drops red food colour
- Make ready 1 tbsp. rose water
- Take 2-3 tbsp. powdered sugar or to taste
- Prepare 1 tsp. chopped pistachios
- Prepare dry rose petals and chopped pistachios to garnish (opt)
- Make ready Frosting -
- Prepare 100 gm butter at room temperature
- Prepare 1-2 drops red food colour
- Get 1 cup powdered sugar
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Instructions to make Eggless Gulkand Cupcakes:
- 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.
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