An Indian inspired Cupcakes, these Burfi Cupcakes has a nutty base that is topped with milk powder fudge whipped cream frosting on top and decorated with slivered pistachios, rose petals and saffron strands making it perfect Indian fusion recipe for festivals
Dried Rose Petals, Slivered Pistachios and Saffron Strands for garnish (optional)
Instructions
Prepare the 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.
In a mixing bowl, beat together yogurt and sugar until homogenous.
Start alternating between the dry and wet ingredients, starting and ending with dry. Fold until you get a batter like consistency.
Scoop out the batter evenly to make 6 cupcakes.
Bake in a preheated oven of 180°C for 18 to 20 mins or until a skewer inserted in the centre comes out clean.
Step 2 - Milk Powder Burfi Layer.
Add ghee to a fry pan. Once it melts, switch off the flame and then add milk powder, almond meal and milk. Give a mix and switch on the flame.
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.
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.
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.
Add the prepared burfi paste and beat well.
Whisking continuously add the whipping cream to the bowl. Finally add the icing sugar and whisk until you get stiff peaks.
Then transfer to a piping bag with nozzle of choice, I am using Wilton 1M and pipe on top of the cupcakes. Decorate with pistachio slivers, dried rose petals and saffron strands.
Video
Notes
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.
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).
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.
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.
Do not overbeat the frosting or else it will lose its texture and split.
Always store the frosted cupcake in the refrigerator.
Please note: The frosting won't be smooth like a regular whipped cream frosting as we have added the burfi paste which is grainy in texture.