Description
A delightful fusion of traditional Soan Papdi and modern cupcakes, perfect for celebrating Raksha Bandhan.
Ingredients
- 1 cup All-purpose Flour (or gluten-free flour blend)
- 1 cup Sugar (or alternative sweeteners)
- 1/2 cup Butter (or vegan butter/coconut oil)
- 1/2 cup Condensed Milk (or sweetened coconut milk)
- 1 teaspoon Cardamom Powder (or cinnamon)
- 1/2 cup Chopped Nuts (such as pistachios, almonds, or walnuts)
- 1 sheet Edible Silver Leaf (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with cupcake liners.
- In a mixing bowl, combine the all-purpose flour and sugar. Mix well.
- Melt the butter and add it to the flour and sugar mixture. Stir until well combined.
- Pour in the condensed milk and mix until smooth.
- Add the cardamom powder and chopped nuts to the batter. Mix everything together until evenly distributed.
- Scoop the batter into the lined cupcake tray, filling each cup about two-thirds full.
- Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cupcakes to cool in the tray for about 10 minutes, then transfer them to a wire rack to cool completely.
- If using, place a piece of edible silver leaf on top of each cupcake for a festive finish.
Notes
Feel free to experiment with different nuts or spices to customize the flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian