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Gulab Jamun Cupcakes

Gulab Jamun Cupcakes: A Sweet Fusion of Tradition and Joy

Gulab Jamun Cupcakes are a delightful fusion of traditional South Asian treats and classic cupcakes, offering a sweet surprise in every bite.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Indian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 125 g Unsalted Butter Adds moisture and richness; use softened butter for easy mixing.
  • 125 ml Vegetable Oil Enhances moistness; can substitute with melted coconut oil.
  • 125 g Granulated Sugar Provides sweetness and structure; substitute with brown sugar for caramel flavor.
  • 125 g Brown Sugar Adds softness and distinct flavor; substitute with granulated sugar if needed.
  • 2 tsp Vanilla Extract Offers aromatic sweetness; no direct substitute.
  • 4 units Eggs Ensure they are at room temperature for best results.
  • 250 g Self-Raising Flour Provides the required leavening; substitute with all-purpose flour + 3 tsp baking powder.
  • 60 ml Warm Milk Adds moisture; plant-based milk works for a dairy-free option.
  • 12 units Small Gulab Jamuns The star of the cupcake, providing authentic flavor.
Whipped Cream Topping
  • 400 ml Double Cream Ideal for making whipped cream; can substitute with heavy whipping cream.
  • 80 g Icing Sugar Sweetens and stabilizes the whipped cream.
  • 2 tbsp Rose Water Infuses floral notes into the whipped cream; adjust to taste.
Decoration
  • Pistachios Adds color and texture; can be omitted or replaced.

Equipment

  • Oven
  • Mixing Bowl
  • Cupcake Tins
  • Whisk
  • Spoon
  • Piping Bag

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your cupcake tins with paper cases.
  2. In a large mixing bowl, beat the unsalted butter, vegetable oil, granulated sugar, and brown sugar until light and fluffy.
  3. Incorporate the eggs one at a time and mix well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the self-raising flour and warm milk until smooth.
  5. Fold the dry mixture into the batter without overmixing.
  6. Spoon the batter into cupcake cases, filling them 3/4 full and press a gulab jamun into the center.
  7. Bake for about 20-25 minutes or until a toothpick comes out clean. Allow cooling for 10 minutes.
  8. Press the tops lightly for a flat surface, then cool completely.
  9. Whip double cream with icing sugar until soft peaks form, then add rose water to taste.
  10. Pipe whipped cream onto each cooled cupcake, top with a gulab jamun, and sprinkle with pistachios.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Store cupcakes in an airtight container for up to 3 days; if topped with whipped cream, refrigerate for up to 2 days.

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