Gulab Jamun Cupcakes: A Dreamy Fusion Dessert Delight

Gulab Jamun Cupcakes blend traditional South Asian flavors with modern baking for a unique dessert experience.

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Prep Time 30

Cook Time 20

Cooling Time 15

Total Time 1 5

Servings: 12 cupcakes

Course: DESSERTS

Cuisine: Fusion, South Asian

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cupcake Batter

125 g Unsalted Butter Adds richness and moisture; substitute with margarine for a dairy-free option.
125 ml Vegetable Oil Ensures a tender crumb; can be replaced with sunflower or canola oil.
125 g Granulated Sugar Provides sweetness and structure; consider using all brown sugar for a deeper flavor.
125 g Brown Sugar Adds moisture and flavor depth; if unavailable, use 250g of granulated sugar instead.
2 tsp Vanilla Extract Enhances sweetness and flavor; this ingredient is optional but highly recommended.
4 Eggs Binds everything together and helps with rising; flax eggs can be used for a vegan alternative.
250 g Self-Raising Flour Provides leavening; if not available, use plain flour mixed with 3 tsp baking powder.
60 ml Warm Milk Adds moisture and activates ingredients; almond milk can be used for dairy-free.
12 small Gulab Jamuns Adds that traditional dessert element; ensure they are moist.

For the Whipped Cream Topping

400 ml Double Cream Provides richness for whipping; heavy whipping cream can be used as a substitute.
80 g Icing Sugar Sweetens and thickens the whipped cream; adjust based on your desired sweetness level.
2 tbsp Rose Water Adds delightful floral flavor; for a stronger taste, feel free to increase the amount.
Chopped Pistachios For decoration and added crunch; you can replace with any nuts you prefer.

Equipment

Cupcake tray
mixing bowl
whisk
Oven

Method

Baking Instructions

Preheat the oven to 180°C (350°F) and line a cupcake tray with liners.
Cream together the softened unsalted butter, vegetable oil, granulated sugar, and brown sugar until light and fluffy.
Add the vanilla extract and eggs one at a time, mixing well after each addition.
Gradually incorporate the self-raising flour and warm milk, mixing until you achieve a smooth batter.
Fill the cupcake liners about 3/4 full with the batter, and gently insert a small gulab jamun into the center of each.
Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Cool the cupcakes in the pan for a few minutes, then transfer to a wire rack to cool completely.
Whip the double cream with icing sugar and rose water until soft peaks form.
Frost the cooled cupcakes with rose water whipped cream, topping with additional gulab jamuns and chopped pistachios.

Nutrition

Serving: 1cupcakeCalories: 280kcalCarbohydrates: 38gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Optional: Drizzle some extra rose water for a fragrant finish. Taste test the whipped cream for ideal sweetness.

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