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–+ servings

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
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Cupcakes, Dessert
Cuisine Fusion, Indian
Servings 6 large or 12 small
Calories 683 kcal

Ingredients
  

  • 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

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!