Gujiya Flavoured Cupcakes                                                    Recipe Source

                                                                                                                          Cookie's Kitchen

Recipe

Yields 8

Ingredients

50 g Softened Unsalted Butter

85 g caster Sugar

1 tsp Vanilla

1 tsp Cardamom Powder

1 Egg

100 g Self Raising Flour

65 g Milk

Saffron Frosting

2-3 tbsp Warm Milk

100 g Spreadable cream cheese

50 g Softened Unsalted Butter

3 tbsp Icing Sugar

Cardamom Powder

10 Saffron threads

3 tbsp roughly chopped cashew nuts

2 tbsp dessicated coconut

Red Food colouring (if using)

Method

Preheat oven to 180 C. In a medium sized bowl, cream the butter, sugar and vanilla till light and fluffy. Gradually mix in the egg. Add the cardamom powder, half the flour and half the milk and mix well. Now add rest of the flour and milk.Line a muffin tray with 8 cases and fill with batter till 3/4 full and put it in the pre heated oven for 20 minutes, the cup cakes should have a light golden colour, well risen and cooked through. A skewer should come out clean when inserted in the center. Let the cupcakes cool on a cooling rack.

Saffron Cardamom Frosting

Soak the saffron threads in warm milk and keep aside till the milk is coloured golden.

Cream the butter and icing sugar till pale and fluffy. Add the saffron-milk mixture followed by cardamom powder and cream cheese. Beat the mixture till it is smooth fluffy and of a thick consitency that can be easily piped. (taste the frosting to check for sweetness and flavour, add sugar or cardamom if required)

Divide the mixture into two halves and colour one half with a few drops of red food colouring, I wanted a pink colour but probably added a little too much red and got a deep pink instead. You can leave the food colouring out altogether, I was just going for a colourful Holi themed dessert. I filled two piping bags with the two batches of icing and piped a rose swirl on the cupcakes.

To toast the coconut, take a pan and add the dessicated coconut to it and lightly toast it on low heat till golden. In a mortar and pestle lightly pound the cashews to roughly break them up.

The cupcakes looked so pretty that I did not feel like adding the coconut and cashews, but did it anyway to give it that extra crunchiness and flavour. It had to have coconut and cashew nuts the essence of gujiya. I am glad I did as they tasted wonderful. Enjoy!