Black Rice Flour Gulkand Cupcakes
35 minutes
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About Black Rice Flour Gulkand Cupcakes
Indulge in a unique fusion of flavors with these Black Rice Flour Gulkand Cupcakes, where traditional Indian ingredients meet modern baking. Crafted with nutrient-rich black rice flour and a hint of cocoa, these cupcakes offer a delightful twist on familiar treats.
The star ingredient, gulkand—a sweet rose petal preserve—not only lends a floral aroma but also helps keep the body cool, while supporting memory and eyesight. Perfect for brunch or as a wholesome snack, these cupcakes deliver a healthful and delicious bite in every mouthful.
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See the 30-Day PlanRecipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
- 1 cup Rice black, or flour flour
- 1 Cocoa Powder tbspn
- 1/2 cup Gulkand
- 1/4 tsp Baking Soda
- 1/4 tsp Baking Powder
- 3/4 cup Jaggery
- 1/2 cup Milk
- 1/8 cup Yogurt curd
- 1/2 tsp Vanilla Essence
- 1/4 cup Oil
- 1 tsp Cinnamon
Instructions
- Preheat the oven to 180 degrees Celsius for 10 minutes.
- Take powdered jaggery, milk, oil, curd, cinnamon powder and vanilla essence in a bowl and mix well until the jaggery is completely dissolved. Then filter the jaggery mixture using a strainer.
- Sieve the flours, baking soda & baking powder for 6 times and then add this to the wet ingredients mixture and fold in gently. Don't over mix.
- Line the cup cake tray with liners. Pour little cake batter in the liner and add a tblspn of Gulkand in the center and pour little more cake batter over the top to cover it. Then bake for 20 mins or until a took pick inserted comes out clean.
Recipe Notes
Additional Tips
- For an extra burst of flavor and texture, sprinkle chopped pistachios or rose petals on top of the cupcakes before baking—they complement the gulkand beautifully and add a visual appeal.
- If you’d like a dairy-free version, substitute the milk with almond or coconut milk, which pairs especially well with the floral notes of gulkand.
- Store the cupcakes in an airtight container at room temperature for up to two days, but refrigerate if keeping longer, as gulkand can make the cupcakes moist and more perishable.
- For an impressive presentation, fill the center of each cupcake with a small spoonful of gulkand before baking; the gulkand will create a delicious, gooey center once baked.
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Recipe Nutrition
Calories: 434kcalCarbohydrates: 63gProtein: 4gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gCholesterol: 2mgSugar: 45g
saranya r
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4 Comments
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This is a fantastic recipe! Thanks for sharing.
What a delightful recipe! Thanks for sharing.
Such a tasty dish! Thanks for the recipe.
Looks so wonderful! Thanks for posting.