Eggless Gulkand Cupcake
- Oil: 1/4 cup
- Curd: 1/2 cup
- Gulkand: 2 tbsp
- Kewra/Rose water: 1 tsp
- Red food color: 2 drops
- Powdered sugar: 1/2 cup
- Wheat flour: 1 cup
- Baking powder: 1/2 tsp
- Baking soda: 1/4 tsp
- In a mixing bowl, add all the wet ingredients and mix everything nicely.
- In a separate bowl, add dry ingredients and make sure you sieve everything before adding. Mix all the dry ingredients together.
- Add dry ingredients gradually over the wet ingredients and mix until everything combines. Don't over-mix the batter after adding dry ingredients to the wet; otherwise, it will lead to a dense cake.
- Grease the katori/ mould with oil and dust it with flour or line cupcake moulds.
- Preheat the oven for 10 mins at 170°C before baking. (Do this while preparing cake batter)
- Bake the cupcakes at 170°C for 15-22mins
- Decorate it with whipped cream, rose and white chocolate.
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