My mind has been working overtime with flavour combinations for Diwali, and while I’ve been seeing a lot of gulab jamuns sneaking into cheesecakes, I have to admit, I’m a bit partial to my favourite motichoor ka ladoo! And since it is the season to be decadent I’ve decided to make a ‘mithai cupcake’ – a slightly spiced cupcake with a light and slightly tangy yogurt frosting, topped with the ‘ladoo’. I haven’t met anyone yet who’s been able to resist them. While this is a dessert and we aren’t really counting calories here, the cake and the frosting aren’t too sweet on their own, which balances out the sweetness of the _ladoo.
The cupcake batter is an eggless one, so after whisking together the yogurt and the sugar, we gently whisk in the baking soda and baking powder and let it rest for 5 or 10 minutes. You’ll see it bubbling up and then it’s ready to use.
The flour has also been sifted with some cinnamon, cardamom powder and ground ginger to make these cupcakes a bit more festive. I’ve used KitchenAid’s Non-stick Muffin Pan, so it gives me 6 really good-sized cupcakes.
If you’d like to get your hands on any of KitchenAid’s bakeware, they’re on a fabulous 20% discount this month too.
Makes 6 cupcakes.
Diwali Baking - Mithai Cupcakes with Yogurt Frosting (Eggless)
My mind has been working overtime with flavour combinations for Diwali, and while I’ve been seeing a lot of gulab jamuns sneaking into cheesecakes, I have to admit, I’m a bit partial to my favourite motichoor ka ladoo! And since it is the season to be decadent I’ve decided to make a ‘mithai cupc
For the frosting
- 80 gms yogurt hung (drained from 165 gms of full fat for 6 hours)
- 30 gms unsalted butter (slightly cold, not completely)
- ¼ tsp vanilla extract
- 60 gms icing sugar , sifted
- 2 tablespoons pistachios unsalted , chopped up
- 3 half motichoor ladoos , cut in
Pre-heat the oven to 170 degrees Celsius.
Line the cupcake tray with cupcake liners.
In a medium bowl, sift together the flour, cinnamon, ground ginger, cardamom & salt. Set aside.
In a large bowl, beat the yogurt & sugar together until dissolved. Add the baking soda & baking powder and whisk it in gently to combine. Set aside for 5 to 10 minutes till you see the mixture bubbling up.
Now whisk in the oil & vanilla extract. Gently fold in the dry ingredients in 3 batches. Use an ice cream scoop to scoop the batter into the prepared tray that’s lined with cupcake liners. Bake in pre-heated oven for 15 to 20 minutes or until a toothpick inserted into the centre of the cupcakes comes out completely clean. Cool completely on a wire rack.
Beat together the hung yogurt, unsalted butter & vanilla extract briefly, just to combine. Add the sifted icing sugar in 2 batches and beat to combine. Chill this in the refrigerator for some time while the cupcakes are cooling.
Decorate the cupcakes with the frosting, scatter the pistachios and top with half the ladoo. Store in the refrigerator.