I must admit I am feeling a lot better these days. I think for a moment I forgot how therapeutic cooking and baking is. It has always been my go to stress reliever. I’m so glad I’m also seeing a therapist and taking charge of my life, amazing how just opening up to someone helps make you look at things from a different perspective. And no I am not crazy. I know that not many people are comfortable mentioning the word therapist. But trust me it’s not a bad thing. There are times when we try to cope with stuff on our own but we don’t always know how. Therapists just help us with those much needed coping mechanisms.
One thing I did learn was to focus on the positives from the moment I wake up. Amazing how just taking note of all the positives automatically rules out any negatives. Yes, I still have some bad days but I know that soon that will be few and far between. Just when I thought I had life all figured out I am “starting over”. In a good way:-)
Let me get to my recipe before you rush off. It was nieces birthday recently and she is crazy about Burfee so she requested Burfee Cupcakes for her party. So I had to work on a recipe that incorporated all the flavours of a burfee without compromising on the texture. The first time I tried making them they were a little dry. The next time I made them I tried adding water instead of milk and it worked perfectly well.
The cupcakes had a beautiful light, fluffy texture. The cardamom, rose essence and powdered milk definitely made these cupcakes taste like Burfee. If you’ve never heard of Burfee before, it is an Indian sweetmeat. A decadent little sweet, creamy and totally delicious.
Combining the flavors of the Burfee with the cupcakes is a match made in heaven. At first I was a little nervous about the flavors as I have never attempted these flavors in a cupcake before but so pleased with the results.
I use my usual technique, beating my eggs and sugar for 4 minutes. For me this works really well when baking most cakes and cupcakes. It creates a light, airy texture which I love.
These cupcakes are super delicious so please give them a try:-)
- 65 gram/1/4 cup butter melted
- 2 large eggs room temperature
- 1/2 cup granulated sugar
- 3/4 tspn ground elachie/cardamom
- 1/8 tspn rose essence
- 1 tbsp ground almond
- 2 tbsp powdered milk
- 1 cup cake wheat flour
- 1 tspn baking powder
- 1/2 cup water
- 125 gram/1/2 cup butter
- 1&1/2 cup icing sugar
- 1/2 tspn ground cardamom
- 1 tbsp powdered milk
- 2 drops rose essence
- 1 tbsp fresh cream
- Preheat oven to 180 degrees Celsius. Line a cupcake pan with cupcake liners and set aside
- Melt the butter and mix in the water and set aside
- In a large bowl beat the eggs and sugar, using an electric mixer, for 4 minutes until it has doubled in volume
- Mix in the cardamom, ground almond and rose essence
- Sift in the flour, baking powder and powdered milk
- Using the electric mixer, mix the flour and add the butter/water mixture a little at a time. Be careful not to over mix
- Fill the cupcake liners using a quarter measuring cup. Bake at 180 degrees Celsius for 10 minutes or until a toothpick is inserted and comes out clean. Allow to cool on a cooling rack
- Beat the butter until light and creamy
- Add the sugar and beat until fluffy. Add the cardamom and rose essence together with the fresh cream
- Continue to beat until you have a light and creamy buttercream. Your total beating time should be about 8 minutes
- Decorate cupcakes once cool, as desired
- Some brands of rose essence has a much stronger flavor than others so please be careful when adding this to the batter and the icing. Start by adding a few drops and add more only if required
- Although I added powdered milk to my batter it is not absolutely necessary. The cupcakes still turn out great without it