This might come as a surprise, but I like rasmalai….a lot.
It just has an amazing flavour that I think works well with so many other things, that’s why I love making these rasmalai fusion desserts!
What makes these rasmalai cupcakes?
With the other rasmalai desserts I’ve made, my goal was to take the flavours from rasmalai and add them into a different dessert, instead of just using actual rasmalai.
For this, I decided to do both. I still used the flavours, but I also added some rasmalai in and on top of the cupcakes too.
When I think of rasmalai, the flavours I think of are cardamom, rose and pistachio.
So when it comes to flavour, for these cupcakes, I added some cardamon powder into the cake batter. Then for the whipped cream, I added cardamom powder and some rose water into it. Then I sprinkled some crushed pistachios on top.
With the actual rasmalai, I poured some of the milk/ras from it, onto the cupcakes after they had baked. Then I also added some of the rasmalai into the centre of the cupcakes.
This gave the cupcakes extra moistness, extra flavour and also it added a different texture when you bit into the cupcake, which I loved!
Ingredients for the cupcakes
For the cupcakes, I pretty much just took my vanilla cake recipe, added some cardamom powder into it, and then baked it in cupcake cases.
The ingredients are simple, there are just a few I wanted to talk about:
The unsalted butter
I used unsalted butter for this.
For a lot of my recipes, I do say that salted butter works too, but for this, I recommend using unsalted. I’ve found that salted butter makes my vanilla cake a little too salty.
When it comes to cake, typically 2 types of fat are added, this is either butter or oil. Butter adds great flavour to cakes, whereas oil adds a lot of moisture.
For vanilla cakes, I feel like using both together gives you the best results.
I use vegetable oil, but any flavourless oil works!
The cardamom powder
I added a tablespoon of cardamom powder, if you want to add more, you could. Or you could add less.
It’s totally up to you how strong of a cardamom flavour you want.
The self-raising flour
If you live in a place that doesn’t have self-raising flour, plain/all purpose flour will work too.
Just use the same amount and add 1 tablespoon of baking powder to it!
Like I mentioned, I added the rasmalai into the centre of these cupcakes, as well as adding some on top. I also soaked the cupcakes with some of the milk from the rasmalai.
I bought the rasmalai, I’ve never actually tried making it….I think maybe I should.
Anyway I digress, in the recipe I’ve wrote that you need 1-2 boxes of rasmalai.
It’s hard for me to tell you how much rasmalai you need to get, because wherever you get it from, the boxes will have different amount of pieces, or different size pieces. Or more milk or maybe less milk.
In total I used 6 pieces of rasmalai, for me 1 box of rasmalai had 4 pieces in, so I needed to 2 boxes.
I know that this is not the most helpful, I just recommend getting more than you think you’ll need, if there is any leftover….it’s rasmalai I’m sure someone will happily eat it.
How do you get flat tops on your cupcakes?
I get asked this a lot. Basically….I do nothing.
Different cake recipes bake differently, with this recipe, my cupcakes always come out of the oven pretty flat.
The amount of batter you add into your cupcake cases also effects the flatness of the cupcakes. You want to fill them around 3/4 of the way full. If you add too much, they will bake with more of a dome.
This is not really a huge problem, but if you want flat cupcakes, 3/4 of the way full is the best way to achieve this!
Does the whipped cream melt after a while?
I also see this question a lot.
I use whipped cream on a lot of my cupcakes and cakes. I’ve never had an issue with it melting. As long as you whip it until you get firm peaks, and then you let it chill in the fridge for a bit, you should be fine.
With that being said, I do live in England, so maybe that’s the reason why I’ve never had an issue with whipped cream melting. If you live in a hot place, it might be a little different.
How do I fix over whipped cream?
When making whipped cream, at soon as it reaches a point where you have got firm peaks, you want to stop mixing.
If you mix too long, the cream will become too thick and it will start to look a little curdled.
At this point it can still be saved. Just pour in some more, un-whipped, double/heavy cream, then mix this in gently. Keep repeating this until the cream has loosened a little and becomes smooth again.
However, if you get to a point where the cream has turned into butter, you are too far gone, it can no longer be saved.
But you now have homemade butter, which is not a bad thing. Just spread the butter on some toast and start again.
These cupcakes have rasmalai inside of them and whipped cream on top. Because of this, they need to be stored in the fridge.
They should only really be left out for about 2 hours, then they need to be in the fridge. They will last in there for up to 4 days.
With that being said, the cupcakes do taste best at room temperature. So I recommend taking them out about 30 minutes – 1 hour before you’re about to eat/serve them.
But also if you don’t want to wait, I get it. They will still taste great straight out of the fridge!
Here are some other cupcake recipes I think you should try:
- For the cupcakes:
125g unsalted butter, softened
125ml any flavourless oil, I use vegetable
250g granulated sugar
1 tablespoon cardamom powder
2 teaspoons vanilla extract
250g self-raising flour
- For the whipped cream:
500ml double cream
150g icing sugar
2 tablespoons rose water
2 teaspoons cardamon powder
1-2 boxes rasmalai
Some crushed pistachios
- Making the cupcakes:
- Start by pre-heating your oven to 180c/350f. Also add your cupcake cases into you cupcake tin and leave this aside.
- In a large bowl, add the butter, oil, sugar, cardamom powder and vanilla. Beat all this together using an electric mixer, on medium/high speed, for 5 minutes. You can also do this by hand, just whisk aggressively for as long as you can.
- Add 2 of the eggs into this, whisk these in, then whisk in the remaining 2 eggs.
- Now add in the flour and milk, whisk just until you get a smooth batter.
- Pour this batter into your cupcake cases until they're about 3/4 of the way full.
- Bake these for around 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
- Soaking the cupcakes:
- Once the cupcakes have baked, using a knife or a skewer, poke a few holes into them.
- Add a few spoons of the milk, from the rasmalai, onto the cupcakes. Leave these aside to cool completely.
- Making the whipped cream:
- In a large bowl, add the double cream, icing sugar, rose water and cardamom powder.
- Whisk all this on high speed until the mixture thickens and you get firm peaks. Try not to over whip this, if the cream becomes too stiff, it'll be hard to pipe.
- Keep this in the fridge until you're ready to use it.
- Once the cupcakes have cooled, you can decorate.
- Using a knife, cut a hole in the centre of the cupcakes, making sure not to go right to the bottom of the cupcake. Press some of the rasmalai into this.
- For the top you can decorate however you want, I added the whipped cream into a piping bag fitted with a large star tip, then piped a swirl on top of the cupcakes. Then I added some crushed pistachios, some of the rasmalai and then a small pipette filled with the rasmalai milk.
- Leave these in the fridge for about 10 minutes so that the whipped cream can set up, but then you can enjoy!