Thandai Cupcakes with Shrikhand Frosting | How to make Thandai Cupcakes with Shrikhand Frosting

By Bhavita Singh  |  21st Mar 2016  |  
5 from 5 reviews Rate It!
  • Thandai Cupcakes with Shrikhand Frosting, How to make Thandai Cupcakes with Shrikhand Frosting
Thandai Cupcakes with Shrikhand Frostingby Bhavita Singh
  • Prep Time

    25

    mins
  • Cook Time

    15

    mins
  • Serves

    12

    People

264

5

About Thandai Cupcakes with Shrikhand Frosting Recipe

A dessert that is perfect for Holi.

Thandai Cupcakes with Shrikhand Frosting

Ingredients to make Thandai Cupcakes with Shrikhand Frosting

  • 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)

How to make Thandai Cupcakes with Shrikhand Frosting

  1. 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.
  2. Preheat the oven to 170 degrees celsius. Line a 12 cup, cupcake tin with cupcake liners. Keep it aside.
  3. In a bowl, combine the flour, baking powder and baking soda. Mix and keep aside. Then melt the butter and keep aside.
  4. Once the milk cools to room temperature, add the cornflour and whisk it well to combine. Then add the butter and mix again.
  5. 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.
  6. 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.
  7. 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.)
  8. Finely chop the white chocolate and gently melt it either in the microwave or over a double boiler.
  9. 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.
  10. Frost the cooled cupcakes with shrikhand. Garnish with chopped almonds and fennel seeds.

My Tip:

The spice notes were just right for me, if you prefer a more pronounced flavour, you can slightly increase the quantity of the thandai mix. The hung curd can made a day or two ahead of time and stored covered in the refrigerator. Increase the quantity of powdered sugar if you’d like your frosting to be sweeter.

Reviews for Thandai Cupcakes with Shrikhand Frosting (5)

Chavi Gupta7 months ago

Awesome combo
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Ankit Kumar Gupta2 years ago

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Ashlesha Phatak2 years ago

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Deviyani Srivastava2 years ago

Wow! So pretty and it must be really delicious... yum..
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Shalini Dubey3 years ago

Wow, my holi food plans just got better with this recipe! Thanks Bhavita :D
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