Remember when cupcakes were all the rage and we were still to declare the fashionable macaron the ‘it’ dessert? Well, that time still lingers for me! Macarons are temperamental and take several trials to get right, but the pleasure of eating a mini-sized cake all by yourself, is unmatched. The hint of cinnamon, ground ginger and cardamom leave an unmistakable ‘mithai’ flavour in the cupcake which isn’t too sweet on its own. But it’s Diwali and I couldn’t help but indulge with my favourite mithai of the season – motichoor ka laddoo!
Now we know that it’s made with an uncontrollable amount of sugar, which is why I’ve kept the sweetness under control by using a frosting made of hung yogurt. It has a slight tang, much like a cream cheese frosting, and is the perfect foil for the decadent little piece of laddoo!
We’ll start with the cupcake batter which is made with yogurt too. Whisk it with sugar. Did I mention that these cupcakes are eggless? We’re going to rely on baking soda and baking powder to do the magic here. Whisk those into the yogurt and let it rest and in the meantime, get the cupcake tray ready. I used the KitchenAid® Professional-Grade Nonstick 6 -Cavity Regular Sized Muffin Pan, which gave me slightly more generous-sized cupcakes than a regular cupcake pan.After about 5 to 10 minutes, you’ll see the yogurt bubbling up. It’s ready to use now!
Whisk in the oil and vanilla extract and fold in the dry ingredients in 3 batches.Fill up the cupcake liners.They bake fairly quickly, but you have to let them cool completely.It’s time to whisk together the frosting while the cupcakes cool, and then decorate them!
YIELDS: 6 cupcakes
INGREDIENTS: For the cupcakes
- All-Purpose Flour: 120 gms
- Cinnamon Powder: ¼ teaspoon
- Ground Ginger: ¼ teaspoon
- Ground Cardamom: 1/8 teaspoon
- Salt: 1/8 teaspoon
- Yogurt: 150 gms
- Caster Sugar: 100 gms
- Baking Soda: ½ teaspoon
- Baking Powder: 2 teaspoon
- Canola or Sunflower Oil: ¼ cup
- Vanilla Extract: ½ teaspoon
INGREDIENTS: For the frosting
- Hung Yogurt (drained from 165 gms of full-fat yogurt for 6 hours): 80 gms
- Unsalted Butter (slightly cold, not completely): 30 gms
- Vanilla Extract: ¼ teaspoon
- Icing Sugar (sifted): 60 gms
- Unsalted Pistachios (chopped): 2 tablespoon
- Motichoor Ladoos, (cut in half): 3
- Pre-heat the oven to 170 degrees Celsius.
- Line the cupcake tray with cupcake liners.
- In a medium bowl, sift together the flour, cinnamon, ground ginger, cardamom & salt. Set aside.
- In a large bowl, beat the yogurt & sugar together until dissolved. Add the baking soda & baking powder and whisk it in gently to combine. Set aside for 5 to 10 minutes till you see the mixture bubbling up.
- Now whisk in the oil & vanilla extract. Gently fold in the dry ingredients in 3 batches.
-Use an ice cream scoop to scoop the batter into the prepared tray that’s lined with cupcake liners.
- Bake in pre-heated oven for 15 to 20 minutes or until a toothpick inserted into the centre of the cupcakes comes out completely clean. Cool completely on a wire rack.
- Beat together the hung yogurt, unsalted butter & vanilla extract briefly, just to combine. Add the sifted icing sugar in 2 batches and beat to combine. Chill this in the refrigerator for some time while the cupcakes are cooling.
- Decorate the cupcakes with the frosting, scatter the pistachios and top with half the ladoo. Store in the refrigerator.
Happy Diwali in Advance!!