Name: Paan Gulakand Cupcakes with mint buttercream frosting recipe by Shalini Digvijay at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 1 1/2 cups plain flour; 1 cup yogurt; 1/2 cup neutral vegetable oil -Sundrop; 3/4 cup powdered sugar; 1/2 tsp soda bicarbonate; 1 1/4 tsp baking powder; 2 tbsp gulkand; Pinch salt; 100 gms butter; 300 gms icing sugar; Green food colouring; peppermint essence a few drops; Rose petal powder and silver dragees or coconut sprinkles to; A drop or two of rose essence

ABOUT Paan Gulakand Cupcakes with mint buttercream frosting RECIPE

A simple sponge cake recipe that is used to make bite sized mini muffins,a change from your standard Diwali mithai.

Ingredients Serving: 12

1 1/2 cups plain flour
1 cup yogurt
1/2 cup neutral vegetable oil -Sundrop
3/4 cup powdered sugar
1/2 tsp soda bicarbonate
1 1/4 tsp baking powder
2 tbsp gulkand
Pinch salt
100 gms butter
300 gms icing sugar
Green food colouring
peppermint essence a few drops
Rose petal powder and silver dragees or coconut sprinkles to
A drop or two of rose essence

Instructions

Preheat oven to 175 C, line mini muffin pan with pretty liners, sift flour and salt.
Make sure yogurt is not too runny. Blend yogurt and baking powder and soda bicarbonate and keep for a minute.
Add sugar, oil and mix. Now add Gulkand. Add in rose essence
Fold sifted flour over and mix gently.
Half fill muffin cups with batter and bake for 10 15 minutes. Check with a toothpick to see if done after 12 minutes.
Cool slightly and remove from muffin tin and cool completely.
Whip butter till pale add in icing sugar and whisk well. Add green colour and mint essence.
You can thin the buttercream icing a bit with milk if needed.
Pipe pretty roses onto your mini cupcakes.
Decorate with rose petal powder, dragees or whatever you can get from your neighbor hood PAN waala. Even silver vark will look amazing.
Serve in a pretty platter as an After dinner, After dessert dessert or with Thandai.

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