Thandai Cupcakes Recipe

About this recipe

Thandai Cupcakes are a delightful fusion of traditional Indian flavors and modern baking. These spiced cupcakes, infused with the aromatic blend of nuts, spices, and rose, are inspired by the classic Holi beverage, Thandai. Perfectly moist and topped with a creamy saffron frosting, they are a festive treat for the whole family.

Ingredients

• 0.25 g Saffron
• 100 g Almonds
• 20 g Cardamom Green
• - Dry Rose Petals
• 250 ml Pure Milk Whipping Cream
• 100 g Badishep Big Premium
• 35g Delight Nuts Pistachios Roasted Salted 35g
• 500 g Refined Flour
• 100 g Baking Powder
• 1 box Baking Soda
• 500 g Sugar
• 1 liter Sunflower Oil
• 200 g Dahi
• - Dairy Milk
• 25 g Whole Black Pepper
• 100 g Icing Sugar
• 100 g Cashew Regular
• 500 ml Milk

Instructions

1. 1. Preheat the oven to 180°C (350°F) and line a cupcake tray with 8 cupcake liners.
2. 2. In a small bowl, soak saffron strands in warm milk and set aside to infuse for 10 minutes.
3. 3. Prepare the Thandai powder by blending almonds, cashews, pistachios, fennel seeds, cardamom, black pepper, and dried rose petals into a fine powder.
4. 4. In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and the prepared Thandai powder.
5. 5. In a separate bowl, whisk yogurt, sugar, and vegetable oil until smooth. Add the saffron-infused milk and rose water to the wet mixture.
6. 6. Gradually fold the dry ingredients into the wet mixture, ensuring no lumps remain. Divide the batter evenly into the cupcake liners.
7. 7. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
8. 8. For the frosting, beat the whipping cream with powdered sugar and saffron-infused milk until stiff peaks form.
9. 9. Pipe the whipped cream frosting onto the cooled cupcakes. Garnish with chopped nuts, rose petals, and a light dusting of Thandai powder before serving.