Thandai Cupcakes with Yogurt Glaze and Pistachios Praline

Jump to Recipe    ||   Print Recipe

Thandai cupcakes with Yogurt Thandai glaze and Pistachio Praline-A super tempting, flavorful, and delicious Thandi infused cupcakes topped with yogurt Thandai glaze and pistachio praline.

As I recently made a batch of Thandai Masala, I have been thinking of ways to use it other than the regular Thandai. I did make us some Thandai but I really wanted to make some fusion recipes with it.

So I looked up on the internet and got so many brilliant ideas for making Thandai Mousse, Thandai Panacotta, Thandai Cake, etc. Out of so many ways, I first picked Thandai infused Cupcakes but most of the recipes used APF and I wanted to make them healthy or should I say guilt-free.

For the same reason, I used whole wheat and rice flour for the base cupcakes, and a silky smooth yogurt glaze with Thandai flavors and a topping of pistachio praline. Recently I made ghevar (I will post the recipe soon)at home and in that recipe, I learned to cream ghee very pale and light using ice cubes, so that’s what I did in these cupcakes, used creamed ghee instead of butter.

We are all staying home since Wednesday morning, all schools and offices are closed as there is storm Emma hitting us this time of year very badly. It is the worst cold and snowstorm in the last 10 years. All are advised to stay indoors, keep warm, and safe.

There is about 20″ snow on the roads, in our backyard, the temperature is -9 and it feels so cold. As the Irish weather is not supposed to or should I say prepared to have snowfall, so no one knows how to react to this condition. The best they do is close everything so people won’t go out or drive for the safety measures.

The day before yesterday when the storm was about to come all the stores were emptied, and every basic grocery ingredient was finished just in few hours. We were supposed to use whatever stocked at home.

You all must be thinking why I am telling so much about the storm because I made these Thandai cupcakes with whatever I had at home to celebrate Holi staying at home. We are all just eating all day, watching old Hindi movies, and lazing around on the couch, surviving the storm. Happy Holi to you all!!

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Thandai Cupcakes

Sapana Behl

A super tempting, flavorful and delicious Thandi infused cupcakes topped with yogurt thandai glaze and pistachio praline.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Cupcakes, Dessert

Cuisine Fusion, Indian

Servings 6 large or 12 small

Calories 683 kcal

Ingredients

  

1x2x3x

• 1 cup whole wheat flour
• 1/2 cup rice flour
• 1 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 4 tablespoon thandai masala
• 1/4 cup sugar
• 1/2 cup ghee/clarified butter
• few drops rose essence
• 1 1/2 cup milk

For glaze

• 1 cup icing sugar
• 2 tablespoon yogurt
• 1 tablespoon thandai masala

For Praline

• 1 cup pistachios,roughly chopped
• 1/2 cup sugar

Instructions

 

For Cupcakes

• Preheat oven to 350° F and line a six large or 12 small holes cupcake tin with paper liners.
• In a mixing bowl sift together wheat flour, rice flour, baking soda, baking powder and thandai masala.
• In another bowl add ghee and 4-5 ice cubes. Rub the ghee with a balloon whisk until it is pale and creamy. Remove the ice cubes.
• Add sugar and rose essence in the ghee and whisk again until soft and fluffy.
• Now add the flour mixture and milk alternately into the ghee mixture and whisk to combine.
• Divide the batter into the prepared cupcake liners.
• Bake in preheated oven for about 35 minutes or until a skewer inserted in the oven comes out clean.
• Remove from oven and cool the cupcakes on wire rack.

For glaze

• In a mixing bowl add icing sugar and yogurt. Mix until combined. Stir in thandai masala and whisk again.

For praline

• Preheat oven to 350° F and line a baking sheet with parchment paper.
• Bake the pistachios for about 5-7 minutes, remove and set aside.
• In a saucepan add sugar and start cooking it without stirring.
• Once sugar is all melted and slightly brown in color, remove and pour it over the pistachios.
• Let the pistachios set and after 10 minutes break the praline into pieces.

Assembling cupcakes

• Once cupcakes are cooled, drizzle or spread the glaze on top of them and insert one piece of praline in the center.
• Serve and enjoy the cupcakes.

Notes

I used six large assorted paper case but the recipe can be divided into 12 small cupcakes.

The leftovers can be stored in the refrigerator but believe me, there won't be any.

Nutrition

Calories: 683kcalCarbohydrates: 143gProtein: 19gFat: 2g

Keyword Cupcakes, Eggless Baking, holi recipes, Thandai Cupcakes, turkish desserts

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

Pin it for Later

Enjoy!!

Please let me know how this recipe turned out in the comments below. Don’t forget that you can also find me on Facebook, Twitter, Instagram, Pinterest and Google Plus.

Best Regards,
Sapana Behl