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Gulab Jamun Cupcakes

Delightful cupcakes combining the rich flavors of gulab jamun with a fluffy cupcake base, topped with whipped cream and pistachios.

Ingredients

Scale
  • 115 g Unsalted Butter
  • 80 ml Vegetable Oil
  • 150 g Granulated Sugar
  • 100 g Brown Sugar
  • 1 tsp Vanilla Extract
  • 2 large Eggs
  • 200 g Self-Raising Flour
  • 100 ml Warm Milk
  • 12 pieces Gulab Jamuns
  • 300 ml Double Cream
  • 50 g Icing Sugar
  • 1 tsp Rose Water
  • 50 g Chopped Pistachios

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Line a cupcake tray with cupcake liners.
  3. In a large bowl, mix unsalted butter and vegetable oil, then add granulated and brown sugar. Whip until fluffy.
  4. Beat in the eggs one at a time; mix well after each.
  5. Sift the self-raising flour in a separate bowl.
  6. Gradually add the flour mixture to the creamed mixture and stir in warm milk until just combined.
  7. Cut gulab jamuns into bite-sized pieces.
  8. Fill cupcake liners about two-thirds full with batter and add a piece of gulab jamun in the center.
  9. Bake for 18-20 minutes or until a skewer comes out clean.
  10. Let cupcakes cool in the tray for a few minutes, then transfer to a wire rack.
  11. Whip double cream until soft peaks form, then fold in icing sugar and rose water.
  12. Frost cooled cupcakes and sprinkle with chopped pistachios.
  13. Serve fresh.

Notes

These cupcakes can be stored in an airtight container and are best enjoyed within 2-3 days.

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