ABOUT Thandai Cupcakes with Shrikhand Frosting RECIPE
A dessert that is perfect for Holi.
Recipe Tags
Holi
Egg-free
Easy
Dessert
Ingredients Serving: 12
For the cake:
Milk- 250 ml
Sugar- 160 gms
All purpose flour/maida- 200 gms
Cornflour/cornstarch- 60 gms
Unsalted Butter- 120 gm
Baking powder- 2 tsp
Baking soda-1/4 tsp
For the Thandai mix: Almond flour/ground almonds- 4 tbsp Almonds (roughly chopped)- 4-5 Cardamom powder/elaichi powder- 1 &1/4 tsp Fennel seeds/saunf- 1 and 1/2 tsp Poppy seeds/khus-khus- 2 and 1/2 tsp ground white pepper- 1/4 tsp Saffron/kesar- a good pinch
For the shrikhand frosting: Yogurt/curd- 1 kg Powdered sugar (sifted)- 2/3 cup Cardamom powder- 1 and 1/2 tsp White chocolate- 200 gm chopped almonds and fennel seeds- for garnish (optional)
Instructions
In a saucepan, add the milk, sugar and all the ingredients for the thandai mix. Put the saucepan to heat, stirring till the sugar dissolves. Take it off the heat once the sugar has dissolved and keep it aside to cool.
Preheat the oven to 170 degrees celsius. Line a 12 cup, cupcake tin with cupcake liners. Keep it aside.
In a bowl, combine the flour, baking powder and baking soda. Mix and keep aside. Then melt the butter and keep aside.
Once the milk cools to room temperature, add the cornflour and whisk it well to combine. Then add the butter and mix again.
Add the flour mixture to the liquid mix and whisk well to remove lumps. Fill the cupcake moulds till they are 3/4 full and bake for 15 minutes (start checking at 12 minutes). Its done if a toothpick inserted in the center comes out clean.
To make the shrikhand, tie the yogurt/ curd in a muslin cloth/cheesecloth and give it a good squeeze to remove the whey. Put it in a strainer and put the strainer over a deep bowl.
Put some weight on the yogurt and leave it to strain overnight in the refrigerator. (From 1 kg yogurt, you should be left with 500 gm of hung curd i.e. after the whey has been drained.)
Finely chop the white chocolate and gently melt it either in the microwave or over a double boiler.
Add the 1/2 kg hung curd, cardamom powder and powdered sugar in a bowl. Beat it well with a whisk or an electric beater. Add the melted white chocolate and beat to combine.
Frost the cooled cupcakes with shrikhand. Garnish with chopped almonds and fennel seeds.
Reviews (5)  
How would you rate this recipe? Please add a star rating before submitting your review.
In a saucepan, add the milk, sugar and all the ingredients for the thandai mix. Put the saucepan to heat, stirring till the sugar dissolves. Take it off the heat once the sugar has dissolved and keep it aside to cool.
Preheat the oven to 170 degrees celsius. Line a 12 cup, cupcake tin with cupcake liners. Keep it aside.
In a bowl, combine the flour, baking powder and baking soda. Mix and keep aside. Then melt the butter and keep aside.
Once the milk cools to room temperature, add the cornflour and whisk it well to combine. Then add the butter and mix again.
Add the flour mixture to the liquid mix and whisk well to remove lumps. Fill the cupcake moulds till they are 3/4 full and bake for 15 minutes (start checking at 12 minutes). Its done if a toothpick inserted in the center comes out clean.
To make the shrikhand, tie the yogurt/ curd in a muslin cloth/cheesecloth and give it a good squeeze to remove the whey. Put it in a strainer and put the strainer over a deep bowl.
Put some weight on the yogurt and leave it to strain overnight in the refrigerator. (From 1 kg yogurt, you should be left with 500 gm of hung curd i.e. after the whey has been drained.)
Finely chop the white chocolate and gently melt it either in the microwave or over a double boiler.
Add the 1/2 kg hung curd, cardamom powder and powdered sugar in a bowl. Beat it well with a whisk or an electric beater. Add the melted white chocolate and beat to combine.
Frost the cooled cupcakes with shrikhand. Garnish with chopped almonds and fennel seeds.
INGREDIENTS
SERVING: 12
For the cake:
Milk- 250 ml
Sugar- 160 gms
All purpose flour/maida- 200 gms
Cornflour/cornstarch- 60 gms
Unsalted Butter- 120 gm
Baking powder- 2 tsp
Baking soda-1/4 tsp
For the Thandai mix: Almond flour/ground almonds- 4 tbsp Almonds (roughly chopped)- 4-5 Cardamom powder/elaichi powder- 1 &1/4 tsp Fennel seeds/saunf- 1 and 1/2 tsp Poppy seeds/khus-khus- 2 and 1/2 tsp ground white pepper- 1/4 tsp Saffron/kesar- a good pinch
For the shrikhand frosting: Yogurt/curd- 1 kg Powdered sugar (sifted)- 2/3 cup Cardamom powder- 1 and 1/2 tsp White chocolate- 200 gm chopped almonds and fennel seeds- for garnish (optional)
Thandai Cupcakes with Shrikhand Frosting - Reviews
Recent Reviews
5.0
5 Reviews
Feb-17-2018
Awesome combo
Apr-05-2016
Wow! So pretty and it must be really delicious... yum..
Mar-22-2016
Wow, my holi food plans just got better with this recipe! Thanks Bhavita :D
A password link has been sent to your mail. Please check your mail.
Close
N/A
CHANGE PASSWORD
Change your old password to a new one
OLD PASSWORD *
NEW PASSWORD *
CONFIRM NEW PASSWORD *
Change Password
A password link has been sent to your mail. Please check your mail.
Close
N/A
PROFILE SETTINGS
Edit and update your profile here
Deleting your account may make your saved recipes, collections, and personalization preferences permanently inaccessible to you and reduce the functionality of connected appliances. Deletions will be performed in accordance with our Privacy Notice and applicable laws or regulations.
DELETE ACCOUNT
A password link has been sent to your mail. Please check your mail.
Close
N/A
Deleting your account means your saved recipes, collections, and personalization preferences will be permanently removed from BetterButter. Once you confirm, your account will be deactivated immediately.
Note: If you login during next 14 days, your account will be reactivated and deletion will be cancelled.
CONFIRMCANCEL
A password link has been sent to your mail. Please check your mail.
Close
N/A
A password link has been sent to your mail. Please check your mail.
Close
SEARCH
A password link has been sent to your mail. Please check your mail.
Close
SIGN IN
Login and Start Exploring!
EMAIL ADDRESS
PASSWORD
Forgot Password?
SIGN IN
A password link has been sent to your mail. Please check your mail.
Close
FORGOT PASSWORD?
To receive a reset password link in your inbox, enter your email address.
EMAIL ADDRESS
SUBMIT
A password link has been sent to your mail. Please check your mail.
Close
A password reset link has been sent to your mail. Please check your mail.
CHECK MAIL
A password link has been sent to your mail. Please check your mail.
Close
RESET PASSWORD
Enter your new password
NEW PASSWORD
CONFIRM PASSWORD
RESET
A password link has been sent to your mail. Please check your mail.
Close
REGISTRATION
Sign Up with BetterButter and Start Exploring!
FIRST NAME *
LAST NAME *
EMAIL ADDRESS *
PASSWORD *
CONFIRM PASSWORD *
By creating an account, I accept the Terms & Conditions
SIGN UP
A password link has been sent to your mail. Please check your mail.
How would you rate this recipe? Please add a star rating before submitting your review.
Submit Review