Rakhi Cupcake Soan Papdi
Delightful fusion cupcakes combining traditional Soan Papdi flavors with a modern cupcake form, perfect for Raksha Bandhan celebrations.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup All-purpose Flour (or gluten-free flour)
- 3/4 cup Sugar (or coconut sugar)
- 1/2 cup Butter (or vegan butter/coconut oil)
- 1/2 cup Condensed Milk (or sweetened coconut milk)
- 1 teaspoon Cardamom Powder
- 1/2 cup Chopped Nuts (pistachios, almonds, or walnuts)
- 1 sheet Edible Silver Leaf (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a cupcake tin with cupcake liners.
- Sift together the flour and sugar in a mixing bowl.
- Cream the butter until light and fluffy.
- Add condensed milk to creamed butter and mix until smooth; stir in cardamom powder.
- Gradually add dry ingredients to wet and mix until smooth (avoid overmixing).
- Fold in chopped nuts.
- Spoon batter into cupcake liners, filling each two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
- If using, apply edible silver leaf after cupcakes cool completely.
- Serve and enjoy!
Notes
Customize the nuts and use fresh ingredients for best flavor. Can be made vegan and gluten-free.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Find it online: https://hwepodcast.com/rakhi-cupcake-soan-papdi/