Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cardamom powder
- 1/4 tsp salt
- 1/2 cup milk
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 8-10 Gulab Jamun, chopped
Special Equipment Needed:
- Cupcake liners
- Muffin tin
Step-by-Step Instructions:
1. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cardamom powder, and salt.
3. In a separate large bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
7. Fold in the chopped Gulab Jamun.
8. Spoon the batter into the cupcake liners, filling each about 2/3 full.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10. Remove from the oven and let cool completely before serving.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes 12 cupcakes.
Nutritional information:
Calories per serving: 230
Fat: 11g
Carbohydrates: 30g
Protein: 3g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use vegetable oil instead of butter.
- You can use brown sugar instead of granulated sugar.
- You can use almond milk instead of regular milk.
Variations:
- You can add chopped nuts, such as pistachios or almonds, to the batter.
- You can top the cupcakes with whipped cream or frosting.
- You can sprinkle some saffron on top of the cupcakes for added flavor.
Tips and Tricks:
- Make sure the butter is softened before beating it with the sugar.
- Do not overmix the batter, as this can result in tough cupcakes.
- Let the cupcakes cool completely before frosting or serving.
Storage Instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Microwave the cupcakes for 10-15 seconds to warm them up before serving.
Presentation Ideas:
Arrange the cupcakes on a platter and sprinkle some powdered sugar on top for a simple yet elegant presentation.
Garnishes:
You can garnish the cupcakes with chopped nuts or a dollop of whipped cream.
Pairings:
These cupcakes pair well with a cup of hot tea or coffee.
Suggested Side Dishes:
These cupcakes are a dessert and do not require any side dishes.
Troubleshooting Advice:
- If the cupcakes are too dry, try adding a little more milk to the batter.
- If the cupcakes are too moist, try reducing the amount of milk in the batter.
Food Safety Advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the cupcakes.
Food History:
Gulab Jamun is a popular Indian dessert made from milk solids and soaked in a sweet syrup. This recipe combines the flavors of Gulab Jamun with the texture of a cupcake.
Flavor Profiles:
These cupcakes are sweet and fragrant, with hints of cardamom and saffron.
Serving Suggestions:
Serve these cupcakes as a dessert after a meal or as a sweet treat with tea or coffee.
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Region: Indian