Eggless Easy Stuffed Gulab Jamun Cupcake
Fluffy eggless gulab jamun cupcakes are topped with a light rose whipped cream and stuffed with gulab jamun on the inside!
Servings: 12 cupcakes
Calories: 169kcal
Equipment
- 2 Mixing bowl
- 1 cupcake tin
- 12 Cupcake liners
Ingredients
Cupcake
- 1 cups all purpose flour
- ⅓ cups sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup oil softened to room temperature, or sub butter
- ½ tbsp vanilla extract
- 1 cup milk
- 1 tbsp apple cider vinegar substitute vinegar if needed
Chaasni (Saffron simple syrup)
- ⅓ cup water
- ⅓ cup sugar
- ¼ tsp cardamom powder
- 1 generous pinch saffron strands
Rose Whipped Cream
- 1 pint heavy whipping cream 16oz / 2 cups
- 2 tbsp powdered sugar It's very lightly sweet, add more if you want greater sweetness
- ½ tsp rose water I used Nielsen Massey brand, it is very strong
- ½ tsp pink food coloring powder I used McCormick's natural food color powder in Berry. If you use another food color such as a liquid one, I would do 1 drop as the color comes through much brighter.
Instructions
Cupcakes
- Set oven to 350F. Line the cupcake pan with cupcake liners.Drain the canned ready-made gulab jamuns to separate them from the sugar syrup
- Mix the milk with vinegar in a cup.
- Mix dry ingredients in a bowl. Then mix wet ingredients separately. Now combine by adding wet to the dry ingredients and mixing.
- Add in wet ingredients to dry and whisk until combined
- Put two tablespoons of batter in each cupcake mold and place gulab jamun in the center. Put another 1 tablespoon of batter in each. Then, place in oven to bake.
- Bake for 18-22 minutes or until a toothpick comes out clean. Take out of oven and set aside to cool.
Chaasni (saffron simple syrup)
- Bring water, sugar, saffron strands, and cardamom to a boil. Let simmer for 5 minutes. Turn off and remove from gas. Set aside to let cool.
Rose Whipped Cream
- Add ingredients to bowl (heavy whipped cream, rose water, sugar and color).
- Whisk until stiff peaks form. In a Kitchen aid mixer, it only takes about 3 minutes on the highest setting. Topping is ready.
Assembling the cupcake
- Frosting the cupcakes using a piping bag with a piping tip. Fill pipettes with cooled saffron syrup. Garnish with gulab jamun slices, crushed pistachios and rose petals.
Notes
See blog post for more details and information.
You could serve the cupcakes without the rose whipped topping. The cupcakes with the chaasni taste like gulab jamuns!
Note: The ready made gulab jamuns come in a sugar syrup. While you can use it, I don’t think it tastes as good as making your own saffron simple syrup. You can use it in place of making the saffron syrup if you wish.
This can also be made as a two layer Gulab Jamun cake.
Nutrition
Calories: 169kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 196mg | Potassium: 42mg | Fiber: 1g | Sugar: 14g | Vitamin A: 269IU | Calcium: 66mg | Iron: 1mg