Eggless Burfi Cupcakes - Indian Cupcakes

Let's embrace the onset of Indian festive season with Indian fusion recipes starting with these Eggless Burfi Cupcakes. This Indian Cupcake has a decadent rich nutty cupcake base that is topped with a Milk Powder fudge Whipped Cream Frosting..

What is Milk Powder Burfi Cupcake?

Milk Powder is basically an Indian Fudge that is made using milk powder (as the name says ;)), ghee and sugar and cooked till it sets completely and is then cut into squares. To make the Cupcakes, I have reduced the cook time, so the burfi does not set completely but remains pasty instead which is then mixed with homemade whipped cream and topped on to our almond base eggless cupcakes.

Why try this Recipe?

1. The base for these Indian inspired cupcakes is our no fail Eggless Hot Milk Cake that has been tried and tested hundreds of time by so many of you. So rest assured for an excellent base.
2. The flavour of Milk Powder Burfi in the frosting is impeccable!! Oh so divine.
3. Fusion Cakes and Cupcakes recipe has a separate market place. So if you are a home-baker then these would sell like hot cakes.
4. A unique recipe that leaves everyone impressed.

Fusion recipes are totally my jazz. So if not any you can trust me for creating unique Indian fusion desserts and this Burfi Cupcakes is one of them.

Step by Step Tutorial

Step 1 - Prepare the Cupcakes

To make these eggless burfi cupcakes, in a bowl, sift together Flour (Maida), Almond Meal, Baking Powder, Baking Soda and Salt.

While sifting some bits of almond would remain on top, do not discard it add it back to the bowl. Give a quick mix and set this aside.

In a saucepan, heat together milk and butter until butter is all melted and the milk just begins to boil.

When you see the first boil, switch it off and set aside. No need to go up to the boiling stage.

In a mixing bowl, beat together yogurt and sugar until homogenous (image 1).

Start alternating between the dry and wet ingredients, starting and ending with dry. Fold until you get a batter like consistency (image 2-4).

Scoop out the batter evenly to make 6 cupcakes (image 5).

Bake in a preheated oven of 180°C for 18 to 20 mins or until a skewer inserted in the centre comes out clean (image 6).

Step 2 - Milk Powder Burfi Layer.

We are going to follow our Milk Powder Burfi recipe just tweaking the timings to suit our fusion recipe.

Add ghee to a fry pan (image 7). Once it melts, switch off the flame and then add milk powder, almond meal and milk. Give a mix and switch on the flame (image 8).

Cook until it thickens a bit about 2 3 minutes.

Then add the icing sugar and cook until the mixture starts rotating in the pan. This would take another 2 3 minutes (image 9 - 10).

Before switching off the flame, add cardamom powder and give a final mix.

Once you get that stage, transfer to a bowl to cool completely (image 11).

Step 3 - Burfi Frosting

Once the burfi cools down, mix with a spoon to loosen it a bit then beat with a whisk to make it pasty. Set aside.

On to a separate bowl, beat the cream cheese until creamy (image 12).

Add the prepared burfi paste and beat well (image 13).

Whisking continuously add the whipping cream to the bowl (image 14).

Finally add the icing sugar and whisk until you get stiff peaks (image 15 - 16).

Then transfer to a piping bag with nozzle of choice, I am using Wilton 1M and pipe on top of the cupcakes (image 17).

Decorate with pistachio slivers, dried rose petals and saffron strands.

Please note: The frosting on these Eggless Burfi Cupcakes won't be smooth like a regular whipped cream frosting as we have added the burfi paste which is grainy in texture.

Storage Instructions (Shelf - Life)

Always store the frosted cupcakes in the refrigerator preferably in an air tight container or in a cake box. It will stay good for 5 days.

Make ahead Instructions:

You can bake the cupcake base a week or months ahead of time. Store it in the fridge for a week or freeze in the freezer for up to a month.

If making buttercream frosting to go on top you can make the frosting a day ahead and keep ready.

I would not recommend the same for Whipped Cream Frosting (as in the one shared in this recipe card)

Baker's Tips:

1. While making the cupcake base, do not heat the butter and milk for long as we do not want any loss of moisture. So just until the first boil comes.
2. The reason for alternating between dry and wet ingredients is just to avoid over-mixing of the batter. (This and 9 other tips has been explained in my baking ebook tips, which you can download for free by subscribing to our weekly newsletter).
3. Do not cook the milk powder burfi for long or else it will set into pieces like a traditional burfi which we do not want.
4. In the frosting recipe, Cream cheese acts as a stabilizer and hence it can be skipped if you are using non dairy whipping cream as it is stable on its own.
5. Do not overbeat the frosting or else it will lose its texture and split.
6. Always store the frosted cupcake in the refrigerator.

Recipe FAQ's:

Related Recipes:

1. Milk Powder Burfi
2. Milk Powder Burfi Bars
3. Rasmalai Cupcakes

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