RECIPES

Vanilla Cupcakes with Mysore Pak Frosting

In my family, Dussehra has always been about eating. Year after year, I get boxes of sweets delivered by close friends and the irony of it is that I barely eat any of those sweets. I love my desserts and anything with a little extra sugar but like I mentioned in my previous post, I’ve never been a fan of Indian mithais. Don’t ask me why but even when I’m at a buffet, that’s the first thing I choose to overlook. I just find it too rich, heavy and extremely sugary. Would choose my tarts and pies over them any day!

But being Indian, it is quite difficult to stay completely away from them because whether you like it or not, some Aunty is going to give you some of it and it’s a big insult to refuse. I’ve been trying to find ways to eat these sweets and then it suddenly occurred to me that a friend of mine, Tarika Singh had done a batch of Mithai Cupcakes last year for Diwali.

As fancy as it sounds, I was still a bit apprehensive to try them out but realized it’s the only way I’m going to get myself to eat these sweets. So I had to first try them with my favourite sweet of them all and the only sweet I actually eat- Mysore Pak.

This sweet, belonging to the state of Karnataka is absolutely divine. An overdose of it and it’s sure to give you a heart attack but I love it. It originated from Mysore somewhere in the 17th century and is still the hero of Indian sweets in the South. Made with just three ingredients- ghee, chickpea flour and sugar, it is the king of all milk sweets. It’s soft, melt-in-the-mouth texture makes it a favourite of many.

Now I had so much of this sweet lying at home, that I decided why not make it the frosting of my cupcake. Mysore Pak itself is so flavourful so I stuck to having a regular vanilla cupcake as the base. This way the mithai stands out like a boss.

I love using whole wheat flour these days as it is a much healthier option and I love the flavour it brings to the cakes too. When I’m using this flour, I always add milk or yogurt as wheat flour is much denser and if you don’t, then you’ll end up with heavy cakes.

You could try any other sweet such as jalebi, gulab jamun, rasmalai etc. Share your stories with me once you try them.

I’m also going to be experimenting with a lot of flavours in the next two weeks. Jaggery, cardamom, cloves, coconut, chai masala, saffron, cashew and turmeric are on my list. I’m going to be taking orders till I start my next internship, so if you’d like any tea-time treats , get in touch with me on yimt15@gmail.com 🙂

You can follow me for daily food updates on Facebook, Twitter, Instagram & Snapchat (msyumtum)

Happy Dussehra to you all!

Print Recipe
Vanilla Cupcakes with Mysore Pak Frosting
If you're a person who hates Indian sweets like me, then try adding them to your cupcakes or tarts and you'll start to love it. Paying homage to my state's most beloved sweet- Mysore Pak, I got myself making these Vanilla Cupcakes with Mysore Pak frosting only because I can't eat Indian mithais otherwise. Read all about it here...
Course dessert
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
For the frosting:
  • 3 large pieces Mysore Pak, crushed
  • 1/4 cup hung curd
For the sprinkles:
Course dessert
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
For the frosting:
  • 3 large pieces Mysore Pak, crushed
  • 1/4 cup hung curd
For the sprinkles:
Instructions
  1. Preheat the oven to 180°C and line a cupcake pan with cupcake liners.
  2. In a medium bowl, sift the flour, baking powder, cinnamon powder,nutmeg powder and salt. Whisk together and keep aside.
  3. In a large bowl, beat the egg with the help of an electric mixer on medium speed. Add the sugar, vanilla and oil. Beat well.
  4. Add about half of the flour mixture, mixing until incorporated. Add half of the hung curd and mix until incorporated. Repeat with remaining flour and curd. Beat until smooth.
  5. Pour batter into the cupcake liners. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
  6. In the meanwhile, whisk together the crushed mysore pak and hung curd until it forms a thick consistency.
  7. Once the cupcakes have cooled, put this frosting mixture in a piping bag and start piping away.
  8. Sprinkle with grated carrots and almond flakes.
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