Kesar Pistachio Cupcake with Shrikhand Frosting

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Kesar Pistachio Cupcake with Shrikhand frosting! Mind-blowing fusion recipe and definitely you should try!!!


Ingredients for the Cake
  • Pistachio (soaked, peeled and chopped) - 20 to 30
  • Saffron strands - a pinch (soaked in 1 tbsp warm milk)
  • All-purpose flour - 1 cup
  • Baking powder - 1 tsp
  • Butter - ¼ cup (Instead of using oil, you can use ½ cup butter or vice versa)
  • Vegetable oil - ¼ cup
  • Condensed milk - ½ cup
  • Curd/yoghurt - ¼ cup
  • Almond essence - few drops
For the shrikhand (You can always use store-bought but I made it myself):
Hung curd/yoghurt - 1 cup
Condensed milk - ½ cup
Crushed Cardamom - seeds out of 2 whole cardamoms
Saffron strands - a pinch (soaked in little warm milk)

To garnish:
Chopped pistachio
Saffron strands

Instructions/Method
  1. Preheat oven at 180-degree celsius (350 f)
  2. Line a cupcake mould with cupcake liners.
  3. First of all, soak saffron strands in warm milk and keep aside, also chop the pistachio
  4. In a mixing bowl, take condensed milk, curd, butter, vegetable oil, pistachio essence or Kerwa essence (optional) and whisk till well combined.
  5. Now sift in the flour, baking powder and fold lightly until entire flour is well combined.
  6. Add in the chopped pistachio and soaked saffron strands along with the milk. Combine well using a whisk or spatula. The batter is now ready.
  7. Fill each cupcake cavity with one scoop full of the batter. The mould should be ⅔ rd full leaving space to rise.
  8. Bake them for 15 minutes at 180-degree Celsius or until a skewer inserted in the centre of a cupcake comes out clean.
  9. Once done, keep the cupcakes on a wire rack to cool.
  10. Meanwhile, to make the shrikhand, in a mixing bowl add in hung curd, condensed milk and beat with an electric blender until it looks smooth.
  11. Just then add in crushed cardamom, soaked saffron along with milk and continue beating.
  12. Your shrikhand is ready, transfer into a piping bag with a nozzle of your choice and pipe the cupcakes once they fully cool down.
  13. Garnish with chopped pistachio, saffron strands and chill until you serve.

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