Rasmalai Cake or Cupcakes

Cupcakes or Cake: * 1 and 1/3 cup all-purpose flour * 1 and 1/4 teaspoon baking powder * 1/2 teaspoon salt * 1/2 cup unsalted butter, softened * 1 cup granulated sugar * 2 large eggs * 1 tsp vanilla * 1 tsp cardamom powder * Pinch of saffron * 1/2 cup (120 grams) full fat sour cream * METHOD * Preheat oven to 350F. Line muffin pan with cupcake liners. I make 12-14 cupcakes with this recipe * In a large bowl, whisk together the flour, baking powder, and salt. Set aside. * In your mixing bowl beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Add in the sour cream and mix until fully combined. * Slowly add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter. * Scoop the batter into the cupcake liners, filling them a little over half way full or por batter in 2 small greased round cake pans. * Bake till a toothpick inserted comes out clean * Transfer to another plate and let it cool completely before frosting You will need 1 box of Nanak rasmalai Garnish (optional):

* Silver warak * Crushed Pistachios * Slivered almonds

FROSTING * 3 fl oz pasteurized liquid egg whites (little less than 1/2 cup) * 12 oz powdered sugar (3 cups) * 1/4 tsp salt * 12 oz unsalted butter (1 1/2cups) , at room temperature * 2 Tsp cardamom powder * Healthy pinch of saffron * Couple of splashes of rose essence

Method: * Combine the whites, powdered sugar, and salt in the bowl of a large stand mixer. Mix well. Turn off the mixer, scrape down the sides and bottom of the bowl with a spatula, then turn the mixer to medium speed. Beat on medium for 5 minutes. * After 5 minutes, turn the mixer to medium-low and start adding the softened room temperature butter, 1-2 tablespoons at a time. Once all of the butter is incorporated, add the cardamom powder, rose water and saffron and mix it in. After a min or so scrape down sides once more. Turn the speed to medium and beat the buttercream for 10 minutes. At the end, you’ll have a frosting with a wonderfully light and creamy texture. Set your cupcakes on a flat surface and scoop out the inside a little, about the size of a quarter. Now cut a rasmalai in half and stuff it and put 2 tsp of the rasmalai milk on it cover it with the part of the cupcake you scooped out. Now put your icing in a bag and cover your cupcake ( I use a large wide star tip ) now put the other 1/2 of the rasmalai on the top securing it in the frosting top with above garnishes as desired. Continue on to frost all of them. Enjoy and don’t forget to post a picture and tag me