Thandai Cupcake
By Shreya Kumari, Pastry Chef
Ingredients
For cupcake:
2/3 cup Condensed Milk
1/4 cup Castor Sugar
1/3 cup Unsalted Butter melted
1/3 cup Milk
1.5 tbsp Thandai Powder
1 cup All-Purpose Flour
½ tbsp Baking Powder
½ tbsp Baking Soda
For frosting:
Heavy Whipping Cream – ½ cup
Thandai Powder – 1 tbsp
Method:
Preheat the oven to 170°C.
In a large bowl, whisk condensed milk and castor sugar. Add melted butter to the mixture and whisk well for a minute.
In a small bowl, mix milk with Thandai powder until there are no lumps. Add milk to the condensed milk mixture.
Sieve all the dry ingredients, all-purpose flour, baking powder, and baking soda. Whisk the dry ingredients with the wet ingredients.
Pipe the batter into a cupcake mold and bake at 170°C for 15 to 18 minutes.
Meanwhile, whisk cold heavy whipping cream with Thandai powder until soft peaks refrigerate it.
After the cupcakes have been cooled, take the whipping cream in a piping bag and pipe it on top of the cupcakes. Finish it with sliced pistachios and enjoy!