FOR THE CUPCAKES
|115 gms All purpose flour|
|10 gms Corn flour|
|1/2 tsp Baking powder|
|1/4 tsp Baking soda|
|125 ml Buttermilk|
|110 gms Sugar|
|40 ml Oil|
|Few strands Saffron|
|9 Gulab jamun|
|FOR THE TOPPING|
|1/4 cup Heavy cream(Non diary)|
|2 tbsp Sliced pistachios|
|9 Mini gulab Jamun|
|few Saffron strands|
Makes 9 cupcakes
Gulab Jamun cupcakes are the last in the series of baking for this Bake-a-thon December 2018. I wanted to end this year on a sweet note thanking God for his blessings that he always bestows on everyone. I thank my family for being so supportive in letting me what I like. My gratitude to the fellow bloggers who are ever supportive. A big thanks to Valli and fellow Bmers for being the extended family. Now to the recipe. This was a recipe I had bookmarked from a facebook group Bake it Basics by Gina. Kruthi had baked these beautiful cupcakes and shared her recipe on the blog. So a big thanks to Kruthi and Gina too.
These cupcakes look so plain and usual but do not be mislead. Once you bite into it, you will know that there is a hidden treasure in it. It has a hidden delicious gulab jamun. Whoever had it, said one thing in common- That it was out of the world. I for once struggled to keep myself away from tasting it as it is visually very appealing. This recipe is a keeper and I am going to bake this again for sure for a party. It will be a show stopper.
I made these gulab jamuns at home. I am sure you can use the store bought ones too. But the store bought ones will be of the same size. You may need those tiny ones to top the cake. I suggest you make the jamuns at home one day in advance and cream the cake just before you start the party. I flavouring here is entirely with saffron. Have not used any essence but you can choose to use the essence too. The nuts I have used here is only sliced pista. We can used sliced almonds as well
FOR THE CAKE
Preheat the oven to 180C
Sieve the all purpose flour, corn flour, baking powder, baking soda and salt and keep aside.
Add buttermilk, oil, sugar and saffron to another bowl. Beat it till the sugar dissolves
Now slowly mix in the dry ingredients till everything is incorporated well
Place 9 cupcake liners in a muffin mould
Place one jamun in each of the cupcake liner
Pour the batter upto 3/4th of the cupcake liner
Bake it for 20 minutes or until the wooden skewer inserted in the middle comes out clean
Transfer it to the cooling rack and let it cool completely
FOR THE CREAM TOPPING
Prick small holes on the surface of the cupcake and drench it with the gulab jamun syrup
Beat the heavy cream well till peaks are formed. I have not used extra sugar for this as it is already sweetened
Pipe it on the cupcakes.
Top each cupcake with a mini Jamun and some sliced pistachios and serve
Check out the other bloggers doing this Bake-a-thon
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