Almond & Rose Cupcakes - Eggless

Updated: Jul 21

Moist and fluffy cupcakes with the goodness of Almonds and Rose. Moreover, these are eggless beauties. Very easy to make!



These cupcakes don't need much preparation and can be made very easily.


Almond & Rose Cupcakes - Eggless

  • Preparation Time - 20 minutes

  • Baking time - 20-25 minutes

  • Yield - 12 cupcakes

Ingredients

Dry Ingredients:

  • Maida (all purpose flour) - 125 gm

  • Almond flour - 25 gm

  • Baking powder - 1 tsp

  • Baking soda - 1/2 tsp

  • Slivered almonds - 1 tbsp

Wet Ingredients:

  • Salted butter - 113 gms (at room temperature)

  • Caster sugar - 25 gms

  • Condensed Milk - 150 gms (I used Amul Mithai Mate)

  • Milk - 120 ml (at room temperature)

  • Rose Essence - 1/4 tsp

  • Rose Water - 1 tsp

  • Almond Essence - 1/4 tsp

  • Slivered almonds - 6 tbsp for topping

Directions

  1. Preheat the oven at 180 degrees centigrade. Line the baking tray with silicone mat and keep cupcake liners ready in a muffin tray

  2. In a bowl, mix all the dry ingredients - maida, almond flour, baking powder, baking soda and slivered almonds

  3. In another bowl, beat butter and caster sugar until butter is fluffy and looks pale (1-2 minutes)

  4. Add milk maid and mix it well for a minute

  5. Add rose water, rose essence and almond essence. Give a good mix

  6. Add half of the milk and half of the dry ingredients to butter - milkmaid mixture

  7. Mix well using spatula and ensure that there are no lumps

  8. Add remaining milk and dry ingredients. Mix well

  9. Spoon the cupcake batter in prepared cupcake liners until they are filled only upto 2/3rd capacity

  10. Top the cupcake batter with slivered almonds

  11. Bake in preheated oven for 20-25 minutes (use only bottom rod of the oven) or until toothpick inserted comes out clean

  12. Allow the cupcake to cool

  13. They can be stored in air tight container for 2-3 days







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