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–+ servings

Thandai Cupcakes-Eggless

Aanchal Gupta
Eggless cupcakes for Holi,flavored with Thandai mix, saffron and elaichi powder.The cupcakes are topped with cream cheese icing and sprinkled with colored sugar to represent mounds of gulaal/color.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 30 mini cupcakes

Ingredients
  

for cupcakes

  • 1 1/2 cup plus 3 tbsp All Purpose Flour APF/Maida
  • 3/4 cup Thandai Mix Concentrated form, available in a bottle
  • 1 cup warm water
  • 6 tbsp odorless oil I used canola oil
  • 1 tbsp white vinegar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp Green cardamom powder/choti elaichi powder
  • 1 tsp warm milk for soaking saffron(use water for vegan option)

for Cream Cheese Icing

  • 1 8 oz/227 gms block of cream cheese at room temperature
  • 4 tbsp/56 gms/2 ounce/1/4 cup of Unsalted Butter
  • 2 cups Confectioners Sugar more if you like it sweeter
  • 1 tsp vanilla extract

for decorating

  • Colored sugar

Instructions
 

For Cupcakes

  • Preheat oven to 350F
  • Warm 1 tsp milk in microwave and soak a few strands of saffron in in
  • In cupcake pan, place liners or grease and flour
  • Sieve the flour with baking soda,salt and elaichi powder, twice
  • Add Thandai mix, water,saffron and oil and mix well(batter should be thin and runny)
  • Add vinegar and mix well
  • Use a scoop to fill the liners 3/4 full
  • Tap the cupcake pan a few times on the countertop to remove any air pockets
  • Bake in the middle rack of the oven for 15-20 minutes or till a toothpick inserted in center comes out clean
  • Cool completely before frosting

For Cream Cheese Icing

  • Beat butter and cream cheese on low speed till blended, keep scraping sides of bowl.
  • Add vanilla extract and mix well on medium speed.
  • Keeping the beater on low setting, keep adding confectioner sugar, a little at a time till all of the sugar is incorporated. Keep scraping sides of bowl.
  • Continue to mix on medium speed for an additional 2-3 minutes till fluffy and the icing holds its shape. Add more sugar if needed to stiffen icing,1/4 cup at a time.
  • Use a 1M Wilton tip and fill 1/2 the icing bag.
  • Put icing in fridge for 15-30 minutes before icing cupcakes
  • Put icing in a way that it represents a mound of gulaal/color, that is give it height instead of a rosette shape
  • Sprinkle colored sugar over icing

Notes

We dont add any sugar to the batter as the Thandai Mix concentrate has sugar in it. Since every thandai mix is different, do a taste test, if sugar seems less, add a few more tablespoons of thandai mix.
Tried this recipe?Let us know how it was!