Gulab Jamun Red Velvet Cupcake

 

Red velvet gulab jamun cupcake come into the picture when I was looking for a egghead gulab jamun cake which the baker turned down as she's not confident baking eggless gulab jamun cake. I ordered gulab jamun cake previously from the same baker which has eggs in it. Since the order is not a success,  I decided to bake my own egghead version and successfuly baked this gorgeous cupcakes for birthday party. 

I made my own gulab jamun which recepi I have posted in my blog previously, to cut it short you may opt for store bought jamuns as well.  Many sweets shops or tinned jamuns are available easily nowadays. This cupcake has all the elements of gulab jamun named it khoya (unsweetened palkova)cardamom powder, rose syrup,sugar syrup and milk powder which is apt to the name.

Those beautiful vibrant red enhanced by the cocoa powder-vinegar combo are simply irresistible. Baking indeed science by combining ingredients for an amazing outcome. I call this red velvet cupcake as a fusion baking combining both red velvet cake batter with classic Indian ingredients use in gulab jamun to create a magic which will woe all. Soft and spongy cake, frost with rich and creamy cream cheese frosting and garnish with sweet and melt in mouth gulab jamun are absolutely divine to palate and feast for the eyes. 

Ingredients 

1 1/4 cups all purpose flour 

1 tbsp apple cider vinegar/plain vinegar 

1 tbsp cornflour 

2 2/3 tbsp cocoa powder, sifted

1 tbsp cornflour 

1/4 tsp baking powder

1 tbsp rose water

1/8 tsp salt

1 tbsp unsweetened khoya 

100ml vegetable oil

1 tsp red colour gel

240ml whole milk 

2/3 cup caster sugar 

6 gulab jamun,halves

1/4 tsp cardamom powder

For Cream Cheese Frosting

1 cup icing sugar

1 cup cream cheese,room temperature 

3/4 cup butter, room temperature 

1/2 tsp rose water

1 tbsp gulab jamun syrup

1 tbsp milk powder

Silver leaf flakes,  for garnishing

Rose petals, crushed for garnishing 

Methods

Preheat oven at 170'C or 340'F and line a 12 hole muffin tin with cupcake liners.  Keep aside.

Gently squeeze the gulab jamun to remove excess syrup. Reserve 1 tbsp of the syrup for the frosting. 

In a jar mix together milk and apple cider vinegar. Add the oil and vanilla extract and stir. Keep aside.

In a large bowl add all purpose flour,baking powder, cocoa powder, salt,corn flour,milk powder and salt. 

Add the prepared milk mixture into the flour mixture and stir to combine.

Add the red gel colouring and stir just to incorporate. Do not over mix. 

Fill the cupcake liners with the batter up to 3/4 full.

Bake for 18-20 minutes. Remove from oven and let it cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Meanwhile,  prepare the cream cheese frosting by combining milk powder,icing sugar and reserved gulab jamun syrup. Keep aside. 

Using a hand or stand mixer, beat the butter till fluffy and add the vanilla extract and prepared milk powder mixture.  Beat for 30 seconds.

Add the cream cheese and beat till double in volume. 

Fill the frosting into a piping bag fix with a nozzle of your choice and pipe the frosting on the cupcakes and garnish with gold leaves flakes.

Ready to serve.