Eggless Rasmalai Cupcakes is an Indian Inspired cupcake recipe with a soft nutty cupcake base that is soaked in rasmalai milk and frosted with rasmalai flavoured whipped buttercream frosting. Best Indian Fusion Dessert to try this festive season.
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.
Beat together yogurt and sugar in a mixing bowl 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.
Let it stand in the baking tray for 3 to 5 mins then invert on a wire rack to cool completely.
Rasmalai Frosting
In a mixing beat, beat the softened butter 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. Beat that too.
Finally add the whipping cream and beat for another 3 to 4 mins until the frosting is light, creamy and fluffy.
If you would like to decorate like I did, then take a little frosting out onto a separate bowl and dye it yellow
Step 3 - Assembly
Once the cupcake is cooled completely, poke some holes on top of it.
Pour a spoonful or two of Rasmalai Milk.
To a piping bag fitted with round nozzle add the yellow coloured frosting and pipe a cylinder around the edges of the cupcake to create a well in the centre.
Fill the well with rasmalai pieces.
Then using 1M Wilton nozzle and the pale coloured buttercream frosting pipe swirls on top.
Garnish with half piece of rasmalai, pipette filled with rasmalai milk and an edible flower.
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 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.
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.
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.
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.
Always store the frosted cupcake in the refrigerator.