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Thandai Cupcake

Thandai Cupcake

Thandai Cupcake

By Shreya Kumari, Pastry Chef


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


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!

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