Rose Cupcakes (Eggless)
Rose Cupcakes are moist and soft with tender crumbs, eggless, and have a delicate rose flavor. And further, these cupcakes are topped with light and fluffy whipped cream frosting!
Ingredients
For The Cupcakes
- 1½ cups (180g) cake flour or all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (114g) unsalted butter melted
- ¾ cup (180g) sour cream or yogurt
- ¾ cup (150g) granulated sugar
- 2 tablespoon Rooh Afza or Rose Syrup
- ¾ cup (180ml) milk
For The Frosting
- 1½ cups (360ml) cold whipping cream
- ⅓ cup icing sugar (or add to taste)
- 2-3 teaspoon Rooh Afza or Rose syrup
For The Garnish (Optional)
- 7-8 pistachios, finely chopped
Instructions
Making The Cupcakes
- Preheat the oven to 350°F (180°C). Line the cupcake pan with cupcake liners and set it aside.
- Sift flour, baking powder, baking soda, and salt into a medium mixing bowl. Then whisk well and set aside.
- Take melted butter, sour cream (or yogurt), sugar, and Rooh Afza or Rose syrup in a large mixing bowl. Whisk well until the mixture is smooth.
- Now add dry ingredients and milk alternatively into two parts into the wet mixture and mix until just combined. Do not overmix.
- Transfer the batter to the cupcake liners using an ice cream scoop or spoon. Fill each cupcake liner up to two-thirds of the way.
- Bake for 18-22 minutes or until a skewer inserted in the center of the cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Making The Whipped cream Frosting
- Add the cream, icing sugar, and Rooh Afza or Rose syrup in a stand mixer bowl. Or add everything into a medium mixing bowl if using a handheld mixer.
- Mix on low speed using a whisk attachment until everything is combined.
- Then increase the speed to high and continue beating until the frosting reaches just the stiff peaks. Ensure not to overwhip the frosting; otherwise, it will turn into a weird butter mixture.
- Use the frosting immediately, or you can refrigerate the frosting for up to two hours.
Frosting The Cupcakes
- Once the cupcakes are cooled completely, fill the piping bag with the prepared frosting and pipe it on the top of each cupcake.
- Sprinkle some finely chopped pistachios on top of the frosting if you want.
Storing Suggestions
- Store the Rose Cupcakes without frosting at room temperature for two days, tightly covered. And then, you can frost the cupcakes before serving.
- After topping the cupcakes with whipped cream frosting, you can keep them at room temperature for a couple of hours. But then place them in the refrigerator, tightly covered, for up to 3-4 days.
- However, if your kitchen is warm, I recommend serving the cupcakes immediately after frosting or placing them in the fridge until you are ready to serve because whipped cream will not sustain for longer in a warm kitchen.
Notes
- For the Moist and Tender Cupcakes: Measure the ingredients correctly, and use the kitchen scale if possible for accurate measurements. Also, after adding dry ingredients to wet ones, do not overmix. Instead, mix it only until everything is just combined.
- Dairy: Use full-fat sour cream and milk for the rich and moist cupcakes. Also, make sure that they both are at room temperature.
- Rooh Afza or Rose Syrup: This sharbat syrup is easily available in Indian grocery stores. But if you can not find one of these syrups, add little more sugar to balance the sweetness. And for the flavor, add 7-8 drops of rose essence. The light pink color of the cupcakes is also from the syrup, so for the color, you can add a few drops of pink food color.
- Make-Ahead: You can make the cupcakes ahead of time. And keep the cupcakes at room temperature, tightly covered for two days. Then you can top the cupcakes with frosting before serving.
- Frosting: Instead of whipped cream frosting, you can also top the cupcakes with buttercream icing.
- Freezing: You can freeze the unfrosted cupcakes for up to a month.
Nutrition (Approximate Values)
Calories : 310kcalCarbohydrates : 26gProtein : 4gFat : 22gSaturated Fat : 14gPolyunsaturated Fat : 1gMonounsaturated Fat : 6gTrans Fat : 0.3gCholesterol : 65mgSodium : 151mgPotassium : 86mgFiber : 0.4gSugar : 15gVitamin A : 790IUVitamin C : 0.3mgCalcium : 77mgIron : 0.2mg
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