Gulkand Cupcakes
Servings - 3 - 4
INGREDIENTS

All purpose flour - 230 grams
Milk powder - 110 grams
Baking powder - 1 1/2 teaspoons
Baking soda - 1/2 teaspoon
Salt - 1/4 teaspoon
Butter - 145 milliliters
Powdered sugar - 130 grams
Gulkand - 60 grams
Cardamom powder - 1/2 teaspoon
Milk - 300 millilitres
Butter - 160 grams
Icing sugar - 140 grams
Milk - 15 milliliters
Gulkand - 2 tablespoons
PREPARATION
1. In a mixing bowl, add 230 grams all purpose flour, 110 grams milk powder, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt and mix it well. Keep aside.
2. In another mixing bowl, add 145 milliliters butter, 130 grams powdered sugar and mix it well.
3. Then, add 60 grams gulkand, 1/2 teaspoon cardamom powder and mix it well.
4. Now, add the prepared flour mixture, 300 milliliters milk and mix it well to make a thick batter.
5. Divide the batter into the cupcakes tray.
6. Preheat the oven to 350°F/180°C. Bake for 35 - 40 minutes.
7. Remove it from oven and keep aside.
8. In a mixing bowl, add 160 grams butter and whisk it well.
9. Then, add 140 grams icing sugar and mix it well.
10. Now, add 15 milliliters milk, 2 tablespoons gulkand and mix it well.
11. Fill the piping bags with frosting.
12. Decorate the cupcake with prepared frosting.
13. Serve.
Zucchini Cupcakes
Servings - 4 - 5
INGREDIENTS
Zucchini - 250 grams
All purpose flour - 300 grams
Cinnamon powder - 2 teaspoons
Baking powder - 2 teaspoons
Baking soda - 1 teaspoon
Salt - 1 teaspoon
Grounded cloves - 1/2 teaspoon
Eggs - 3
Sugar - 100 grams
Oil - 70 milliliters
Orange juice - 100 milliliters
Almonds extract - 1 teaspoon
Butter - 100 grams
Powdered brown sugar - 100 grams
Milk - 40 milliliters
Fresh cream - 1 tablespoon
Vanilla essence - 1 teaspoon
Icing sugar - 100 grams
PREPARATION
1. Take 250 grams zucchini and wash them properly.
2. Now, cut its sides and cut it into half.
3. Grate the zucchini with the help of a food grater.
4. Transfer this into a bowl and keep aside.
5. In a mixing bowl, add 300 grams all purpose flour, 2 teaspoons cinnamon powder, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon grounded cloves and mix it well. Keep aside.
6. In a another mixing bowl, add 3 eggs and whisk it well.
7. Then, add 100 grams sugar and mix it well.
8. Add 70 milliliters oil, 100 milliliters orange juice, 1 teaspoon almond extract and whisk it again.
9. Now, add the all purpose flour mixture and whisk it well to make a thick batter.
10. Add this mixture into the grated zucchini and mix it well.
11. Pour the batter into the cupcake wrapper placed in tray.
12. Preheat the oven to 350°F/180°C. Bake for 25 minutes.
13. Remove it from oven and keep aside.
14. Heat 100 grams butter in a deep pan, add 100 grams powdered brown sugar and mix it well.
15. Bring it to a boil.
16. Now, add 40 milliliters milk, 1 tablespoon fresh cream and stir well.
17. Bring it to a boil agin.
18. Remove it form heat and cool for about 5 minutes.
19. Transfer this into a bow, add 1 teaspoon vanilla essence, 100 grams icing sugar and mix it well.
20. Now, top the muffins with prepared frosting.
21. Serve.
