Indian Princess Cupcakes 


Murari made these delicious very special cupcakes for our very special Janamstami festival this year.  They are definitely worth the effort to make as they are absolutely delicious with the rosewater giving it an exotic flavour.

Makes approx 22-24 

2 1/4 cup plain flour
2 Tbsp cornstarch
1 3/4 c granulated sugar
4 tsp baking powder
170g or 12 Tbsp melted butter
Egg replacer (equivalent to 4 eggs)
1/2 cup full cream milk- at room temp
2/3 cup buttermilk- at room temp
1 tsp vanilla extract
2 tsp rose water extract
5 whole cardamom pods- crushed (about 1/4 tsp)

2 1/4 cups thickened cream
2/3 cup icing sugar
1 tsp rose water extract
Pink food colouring
Pistachios to garnish

Preheat the oven to 180C. Prepare pan/s or cupcake tins.

Prepare the egg replacer. (See note) Add the melted butter, vanilla and rose water extract. Mix.

Add milk and buttermilk. Mix.

Add the baking powder and granulated sugar. Mix.
Add the cornstarch, crushed cardamom and plain flour. Mix thoroughly for about 30 seconds; don’t over beat.

Bake for about 20-25 minutes or until a skewer inserted comes out clean.

With an electric mixer, beat the thickened cream, rose flavouring and pink colouring until almost soft peak forms.
Add the icing sugar until well incorporated.

•• Vegan Egg Replacer
Equivalent to 1 egg

1 tsp potato starch
1 tsp corn starch
1/8 tsp baking powder
1/8 tsp cream of tartar
2 Tbsp water
1/2 Tbsp vegetable oil

• In a small bowl, mix all the ingredients with a whisk.

Namaste Gayatri