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Eggless Burfi Cupcakes

Eggless Burfi Cupcakes: A Festive Twist on Tradition

Delight in eggless burfi cupcakes that blend traditional Indian flavors with modern baking. Perfect for every occasion!
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: DESSERTS
Cuisine: Indian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Base
  • 1 cup Plain Flour (Maida) substitute with whole wheat flour for a healthier option
  • 1/2 cup Almond Meal can replace with ground cashews
  • 1 tsp Baking Powder ensure it is fresh
  • 1/2 tsp Baking Soda use only in specified amounts
  • 1/4 tsp Salt essential for balancing sweetness
  • 1/4 cup Butter (Cubed) substitute with vegetable oil or vegan butter
  • 1/2 cup Milk use almond or soy milk for a dairy-free alternative
  • 1/2 cup Yogurt substitute with dairy-free yogurt
  • 3/4 cup Sugar adjust to taste, consider coconut sugar
For the Burfi Layer
  • 1/4 cup Ghee (Clarified Butter) substitute with vegan butter
  • 1 cup Milk Powder necessary for authentic flavor
  • 1/2 cup Powdered Sugar adjust quantity for desired sweetness
  • 1/2 tsp Cardamom Powder optional but recommended
For the Frosting
  • 1/2 cup Cream Cheese can skip if using non-dairy whipped cream
  • 1/2 cup Whipping Cream use dairy or non-dairy options
  • 1 cup Icing Sugar crucial for achieving the right texture
For Decoration
  • 1 tbsp Pistachios chopped for garnish
  • 1 tbsp Dried Rose Petals for visual appeal
  • a few Saffron Strands optional for added flavor

Equipment

  • mixing bowl
  • saucepan
  • whisk
  • Oven
  • cupcake liners

Method
 

Cupcake Preparation
  1. Sift together plain flour, almond meal, baking powder, baking soda, and salt in a mixing bowl.
  2. In a saucepan, gently heat the milk and cubed butter until melted, then let cool slightly.
  3. In a separate bowl, beat yogurt and sugar until smooth and creamy.
  4. Gradually add the sifted dry ingredients into the wet mixture, alternating with the cooled milk and butter.
  5. Preheat your oven to 180°C (356°F) and fill cupcake liners with the batter.
  6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Burfi Layer
  1. Melt ghee over medium heat, add milk powder, almond meal, and milk, cooking until slightly thickened.
  2. Stir in the icing sugar until mixture comes together, then add cardamom powder before removing from heat.
Frosting and Decoration
  1. Beat the cream cheese until smooth, then gradually mix in the cooled burfi paste and whipping cream.
  2. Pipe the frosting onto the cooled cupcakes and sprinkle with chopped pistachios, rose petals, and saffron strands.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

These Eggless Burfi Cupcakes are perfect for those seeking an indulgent dessert that honors tradition while embracing modernity.

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