These moist, creamy cupcakes are full of flavour and so delicate in texture. Ras Malai literally translates to ‘juice cream’. The juice is the sugar syrup that coats the paneer balls which is then mixed with the cream.

Yields16 Servings
Total Time1 hr 15 mins

 1 cup sugar
 ½ cup unsalted butter, softened
 1 tsp vanilla extract
 1 cup milk
 1 tbsp apple cider vinegar
 2 cups self raising flour
 ½ tsp cardamom powder
 1 box ready made Rasmalai
Frosting
 2 cups whipping cream
 1 tsp cardamom powder
 1 pinch of saffron strands
 ¼ tsp edible rosewater
  cup sugar
Garnish (Optional)
 Thin sliced pistachios
 Pipettes
 Saffron strands

1

Preheat oven to 180° C. Line the cupcake trays with liners.

2

In a large bowl, beat the sugar and butter until creamy and pale. Add vanilla and mix to combine.

3

Combine milk and vinegar in a small bowl.

4

Add the flour and cardamom to large bowl and gradually add milk. Beat until smooth.

5

Divide batter evenly among liners, about three-quarters full.

6

Bake for 20-25 minutes, or until a toothpick inserted in the centre comes out clean.

7

Let them cool in the trays for a minute, then remove and cool completely on a rack before stuffing and frosting.

8

In a large bowl, add the heavy cream, cardamom powder, rose water, saffron and sugar. Whip at a low speed for about 10-15 minutes until it forms soft peaks. Fill the frosting in a piping bag and refrigerate for a couple of hours to set it.

9

Scoop out about 1 tsp of the centre of the cooled cupcakes and add 1 tsp of the ras malai to each one. Close the cupcakes with the scooped-out sections and set aside.

10

Frost the cupcakes. Then add garnish with pistachios and saffron. Fill milk in pipettes and poke into the cupcakes. Serve and enjoy!

Ingredients

 1 cup sugar
 ½ cup unsalted butter, softened
 1 tsp vanilla extract
 1 cup milk
 1 tbsp apple cider vinegar
 2 cups self raising flour
 ½ tsp cardamom powder
 1 box ready made Rasmalai
Frosting
 2 cups whipping cream
 1 tsp cardamom powder
 1 pinch of saffron strands
 ¼ tsp edible rosewater
  cup sugar
Garnish (Optional)
 Thin sliced pistachios
 Pipettes
 Saffron strands

Directions

1

Preheat oven to 180° C. Line the cupcake trays with liners.

2

In a large bowl, beat the sugar and butter until creamy and pale. Add vanilla and mix to combine.

3

Combine milk and vinegar in a small bowl.

4

Add the flour and cardamom to large bowl and gradually add milk. Beat until smooth.

5

Divide batter evenly among liners, about three-quarters full.

6

Bake for 20-25 minutes, or until a toothpick inserted in the centre comes out clean.

7

Let them cool in the trays for a minute, then remove and cool completely on a rack before stuffing and frosting.

8

In a large bowl, add the heavy cream, cardamom powder, rose water, saffron and sugar. Whip at a low speed for about 10-15 minutes until it forms soft peaks. Fill the frosting in a piping bag and refrigerate for a couple of hours to set it.

9

Scoop out about 1 tsp of the centre of the cooled cupcakes and add 1 tsp of the ras malai to each one. Close the cupcakes with the scooped-out sections and set aside.

10

Frost the cupcakes. Then add garnish with pistachios and saffron. Fill milk in pipettes and poke into the cupcakes. Serve and enjoy!

Ras Malai Cupcakes
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