Here are a few dishes that I experimented with in my patisserie and Pujo is the best time to share them with you!
1. Rasgulla Cupcake Surprise
If you want an exotic touch to a store-bought favourite, this is all you need to do! The flavours are all Indian, but the textures and method is a modern twist on how to repackage a rasgulla.
Preparation time: 40-45 mins
Ingredients for the cupcakes:
Unsalted butter – 115 gms
Castor sugar – 250gms
Large eggs – 2
Rose essence – 1 tsp
Buttermilk – 200 ml
All-purpose flour – 225 gms
Baking powder – 2 tbsp
Salt – 1/2 tbsp
Chopped pistachios, toasted – 50gms
Rose petals, dried – 1 tbsp
1 small/ medium size rasgulla per cupcake
Ingredients for the Rose Buttercream Frosting:
Unsalted butter – 240gms
Sifted icing sugar – 500gms
Rose essence – 1 teaspoon
Full cream milk – 1 tablespoon
1/2 teaspoon salt
Organic pink food colouring – 2 drops
1. Preheat the oven to 170 degrees Celsius.
2. Prepare a 12 hole muffin tin by lining with paper cases.
3. To make the cupcakes, in a large bowl, using an electric mixer, beat the butter and sugar together until they’re light and fluffy, about 4-5 minutes. Add the eggs one at a time and the rose essence, beating well after each addition until fully combined.
4. In a medium bowl, mix together the flour, baking powder and salt until well combined.
5. To add the dry ingredients (flour mixture) and the buttermilk to the butter mixture, start by adding one third of the dry ingredients and mix until just combined, then add half of the buttermilk and again mix until just combined. Add another third of the flour mixture, again beating until just combined, then add the rest of the buttermilk and beat. Finish off by adding the last of the flour mixture and stir until just combined. Overbeating at this stage will cause glutens in the flour to form, giving you a dry, tough sponge. You might find it helpful to use a wooden spoon or hand held whisk to mix if this helps you avoid overmixing.
6. Gently fold the toasted pistachios (50g) into the batter until evenly distributed.
7. Spoon the batter into the prepared paper cases, filling the cases to two thirds full.
8. Gently place a rasgulla in each paper case to submerge it in the batter.
9. Bake for 30-35 minutes, until the cupcakes are lightly golden and the sponge springs back when lightly touched. You can check by inserting a toothpick into the centre of a cupcake – if it comes out clean, they’re done. Remove from the oven and place on a heatproof surface. Allow the cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cooling completely before frosting.
10. To make the buttercream frosting, in a large bowl using an electric mixer, beat the butter for 1-2 minutes until smooth. Gradually add the icing sugar a quarter at a time and beat until smooth. Add the rose water, adjusting to your preference, and 1-2 tablespoons of milk, depending on how thick the frosting is, and beat again until incorporated. If the frosting is too thick, add some more milk, 1 tablespoon at a time and beat, until you’re happy with it. If it’s too runny, gradually add more sifted icing sugar until you’re happy with the consistency. Once you’re happy with the consistency, add in a few drops of pink food colouring gel or paste and adjust according to your preference.
11. To frost the cupcakes, fit a piping bag with a star nozzle and fill it up with the buttercream. You can decorate with a sprinkle of toasted pistachio and some dried rose petals.