Easiest Way to Cook Appetizing Gulab Jamun Cupcakes with thandai frosting

Without fail recipe ultimate Gulab Jamun Cupcakes with thandai frosting easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Gulab Jamun Cupcakes with thandai frosting with 18 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 18 ingredients and 11 stages of easy cooking Gulab Jamun Cupcakes with thandai frosting.

Ingredients for Gulab Jamun Cupcakes with thandai frosting

1. Needed For : the eggless rose cupcakes.

2. Needed 1/2 tin : or 200 gm condensed milk.

3. Prepare 1/2 cup : oil.

4. Needed 3 tbsp : rose syrup or roohafzah.

5. Prepare 1/2 cup : milk.

6. Prepare For : Dry ingredients (sift together).

7. Needed 1 cup : maida/ plain flour.

8. Needed 1/4 cup : cornflour.

9. Needed 1/2 TSP : baking soda.

10. Prepare 1 TSP : baking powder.

11. Prepare 12 : small gulab jamuns.

12. Prepare For : the thandai whipped cream.

13. Needed 1 cup : non dairy whipped cream (I am using Rich's).

14. Prepare 1/2 TSP : Elaichi powder.

15. Needed 8-10 strands : kesar soaked in 2 tbsp of hot milk.

16. Prepare 1 pinch : yellow food colour.

17. Needed 2-3 tbsp : chopped nuts for garnish.

18. Prepare Some : rose petals for garnish.

If all ingredients Gulab Jamun Cupcakes with thandai frosting it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Gulab Jamun Cupcakes with thandai frosting

1. For the cupcakes. Preaheat oven to 150 degree Celsius. Line a cupcake tray with cupcake liners..

2. In a big bowl sift all the dry ingredients, maida, cornflour, baking powder and baking soda. Keep aside..

3. In another mixing bowl add the condensed milk. Beat for 5 minutes using an electric beater. Add the oil and beat again till well mixed..

4. Now add the rose syrup and mix well..

5. Add half of the flour mixture and 1/4 cup of milk. Mix and beat again for 2 minutes..

6. Add the rest of the flour and milk. Beat again your batter is ready..

7. Pour the batter in the cupcake liners till it's just half full. Now place a gulab jamun in each. Do not fill till the top..

8. Bake in preheated oven for 40 minutes. Check using a skewer if they are baked completely. Otherwise bake again for 5 minutes..

9. Thaw your non dairy whip topping in the fridge overnight. Chill the beater as well. Now beat the cream till stiff peak consistency. This takes 7-8 minutes approximately. Add the Elaichi powder, kesar soaked in milk along with the milk and yellow colour. Mix well..

10. Fill the cream in a piping bag. Pipe the cream on the cupcakes..

11. Garnish with chopped nuts and rose petals..

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