Coconut Jalebi Cupcakes

5 from 8 votes

Indian fusion coconut jalebi cake or cupcakes! Easy coconut cupcakes with a saffron pudding filling and topped with toasted coconut flakes and topped with a jalebi

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: Indian, indian fusion

Diet: Vegan

Keyword: indian dessert, Indian fusion, instant jalebi, jalebi, jalebi fusion, jalebi recipe

Servings: cupcakes

Calories: 190kcal

Author: Shilpa Joshi

Equipment

Mixing bowl
Cupcake pan
Cupcake liners

Ingredients

1 package yellow cake mix or my vanilla cupcake recipe https://someindiangirl.com/eggless-vanilla-cupcake-recipe/
1/2 cup shredded coconut flakes
3 tbsp coconut cream
7.4 oz condensed coconut milk 1 can
3.5 oz package vanilla pudding
2-3 pinches of saffron ground
1/2 cup toasted coconut flakes

Instructions

Step 1

Make pudding according to instant pudding instructions. Take a small portion of the liquid needed for pudding and let saffron sit a few minutes so it blooms. Then add to instant pudding mix and fold mix thoroughly. Put in fridge to set.

Step 2

Pour cake mix in bowl. Add in 3 tbsp coconut cream and coconut flakes. Mix batter according to instructions. Pour mix into molds and bake. Once done, let cool completely.

Step 3

Use either hand mixer or mixing stand to whip sweetened coconut condensed milk. Whip until fluffy like frosting. Pour into piping bag with piping tip attached. Put in fridge if not using right away.

Step 4

Once pudding is set and cupcakes have cooled user a corer to core cupcakes in center. Add in a tbsp or two of pudding in center. And close off with tip of cored center.

Step 5

Using piping bag to frost cupcakes. Sprinkle toasted coconut flakes on top and add jalebi as topper (optional)

Notes

Link to eggless vanilla cupcake:

Eggless vanilla cupcake recipe

I also have recipes to make Jalebi:

Jalebi

Coconut Rose Jalebi

Nutrition