Back to doing what i love, baking.
I am normally scared while trying to mix indian flavours with cupcakes, because it’s a hit or miss. and this turned out well, i wanted something refreshing to go with the imposing flavour of this cupcake. so i decided to make a lemon and rose buttercream.
- A.P Flour – 75g – (1/2cup+1tbsp)
- Baking powder – 7g – (1/2tsp)
- Butter – 56g – (1/2 stick)
- Caster sugar – 100g – (1/2 cup)
- Milk – 80ml
- Thandai syrup – 2tbsp
- Egg – 1 medium
Start by creaming butter and sugar for a a good five minutes, then add the egg yolk.
Then put in the milk and thandai mixture, and give it a good mix. The batter seems split but don’t worry it will eventually fall in place, just like everything else.😉
then add in the flour batch by batch, it took me 2 batches. and give it a good mix. But do not overmix*.
Line your cupcake liners, and scoop it out or spoon it out. Preheat and bake at 180°C/ 350°F(fan). For about 18-20mins. one of the way to check if your cupcake is ready by seeing it get light brown on top. and then put in the skewer to check.
If you try this recipe do let me know through instagram or mail, and if you have any doubts regarding this recipe comment here
THANDAI FLAVOURED CUPCAKES