Eggless Rasmalai Cupcakes

Juicy, Creamy and Spongy is how I would describe this Indian Fusion Cupcake. Yes let us make some Eggless Rasmalai Cupcakes that would be just the perfect addition to your festive menu this year.

Isn't it that time of the year??

I can literally smell the aroma of good food even in my dreams.. lol.. Festive Season for me is all about Food.. Food.. Food (yes a food blogger rant!!)) and a little bit of new clothes and decor..

Rasmalai has been that one Indian dessert that has become so popular these days with lots of Fusion recipes using it.. I myself have made Rasmalai Trifle, Rasmalai Cookies and now these egg-free Rasmalai Cupcakes.

What is Rasmalai Cupcakes?

Rasmalai is basically a classic Indian dessert that has a spongy and soft cottage cheese balls dunked in luscious and velvety sweetened milk. Taking inspiration from here, this is an Indian inspired Cupcake recipe that has a nutty and spongy cupcake base soaked in the sweetened milk and topped with melt in your mouth Rasmalai Frosting and of course some garnishes on top.

Why you must try this recipe?

1. Indian Inspired Desserts are always a hit in all the gatherings. My Rasmalai Cake has a different fan following.. not bragging but yes Pineapple Cake and Rasmalai Cake was the top 2 selling cake flavours when I used to take cake orders.
2. Perfect for potluck or parties as the cupcakes can be made ahead of time. (Find the make ahead instructions under Storing Instructions).
3. Is packed with so much flavour. Tastes like eating Rasmalai.
4. The recipe is simple to follow. And comes together easily.
5. Can be definitely added to your home baking menu if you do sell from home. Guaranteed to sell like hot cakes. (Check out the Pricing Guide if you have any doubts on how to price your baked goods for selling).

Step by Step Tutorial

Step 1 - Prepare the Cupcakes

To prepare this egg-free cupcakes, in a bowl, sift together Flour (Maida), Almond Meal, Baking Powder, Baking Soda and Salt. 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 - Rasmalai Frosting

For my Indian Cakes and Cupcakes, I prefer using Stabilized Whipped Cream Frosting because Indian desserts are heavy, a light frosting balances it out.

But I had a request to try Buttercream Frosting by you guys, so this time lets do that. The frosting recipe is adapted from our 2 ingredient Condensed Milk Frosting (my personal favourite of all times).

In a mixing bowl, beat the softened butter (image 6) until pale and creamy. The butter should literally change its colour and look so much paler and fluffier than what you started with.

This would take around 5 to 10 mins depending upon how soft the butter was when you started.

Once done, add the condensed milk, rasmalai milk and rajbhog essence (image 8). Beat that too.

To make the frosting light, next let us add a little whipping cream and beat well until light and fluffy. Beat it for another 3-4 mins (image 9).

If you would like to decorate like I did, then take a little frosting out onto a separate bowl and dye it yellow (image 10).

Step 3 - Assembling the Cupcakes

Once the cupcake is cooled completely, poke some holes on top of it (image 11).

Pour a spoonful or two of Rasmalai Milk, and see it all disappearing immediately (image 12). Oh yes, the cupcake base soaks it all up.

Btw.. I prepare my own Rasmalai but you can buy it from the stores too.

Then using a round piping tip pipe a circle around the edges with the yellow frosting to create a well (space) in the centre (image 13).

Fill the space with some rasmalai pieces (image 14).

Add a swirl of frosting using Wilton 1M piping tip on the top of it (image 15).

Place half a rasmalai piece, a pipette with rasmalai milk and an edible flower as a garnish.

And that's it your amazing Rasmalai Cupcakes is all ready.

Storage Instructions (Shelf-Life):

Always store all your frosted cakes or cupcakes in the refrigerator.

These Indian Cupcakes will stay good for up to 5 days in the refrigerator.

Or you can also freeze them, will stay good for a month.

Make Ahead Instructions:

1. The Cupcake Base can be made a week in advance and stored in the refrigerator in an air tight container.
2. If you are planning to make the Rasmalai at home, then that can be made upto 3 days in advance.
3. The Buttercream Frosting can also be made a week in advance and stored in fridge. To thaw it let it come to room temperature first, then beat it once again and use as needed.

Short-Cut Method:

With Diwali around the corner, I understand not everyone will have time to make the Rasmalai Cupcakes from scratch. Here is a short-cut method for you:

1. Buy Vanilla Cupcakes from grocery stores and Rasmalai from Indian stores.
2. Scrape off the frosting from the cupcakes. Do not discard keep it aside.
3. Poke holes on the cupcakes and add the milk from rasmalai.
4. To the frosting that you kept aside, add milk from the rasmalai, rasmalai or rajbhog essence and whipping cream and beat till light and fluffy. Use this to frost the cupcakes.

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 skip the soaking part as adding the sweetened milk to the cupcake base not only makes it moist and juicy but also imparts the beautiful flavour of rasmalai into it.
4. As mentioned I have used the whipped buttercream frosting here on request by you guys, please feel free to swap it with simple whipped cream frosting.
5. If you notice in pictures, the yellow piping around the edges looks as if I have placed an actual piece of rasmalai. To achieve that rustic look, to the yellow frosting add a little rasmalai milk but do not beat it well. Now when you pipe using this some milk will ooze out while piping giving that rasmalai effect. You can skip it if you do not prefer that look.
6. To be honest with you all, a cupcake would never have so much frosting on top. This is solely for the purpose of photography. You can stop with just one simple swirl.
7. Always store the frosted cupcake in the refrigerator.

Recipe FAQ's

Related Recipes:

1. Rasmalai Recipe
2. 2 ingredient Condensed Milk Frosting
3. Whipped Cream Frosting

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