INGREDIENTSFor cupcake
1 1/2 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 cup powdered sugar
1 tsp cardamom powder (elachi powder)
1/2 cup softened butter
2 eggs (substitute egg with 1 tsp vinegar or 1/2 cup curd)
1/2 cup soaked, peeled and chopped almonds (badam)
1/4 to 1/2 cup cold milk (I added 1/4 cup as eggs were large)
1/2 tsp saffron (kesar) strands
For Frosting
1 cup hung curd
1/4 cup condensed milk (if required add more)
1 tbsp cold milk
1/2 tsp saffron strands
METHOD
In 1/4 cup of cold milk add few strands of saffron and keep aside.
In other bowl, take 1 tbsp of milk and add 1/2 tsp of saffron and keep this in fridge. This will be required for frosting.
Mix flour, baking powder, baking soda and sift together. Add powdered cardamom. Keep aside.
In other bowl, mix eggs, powdered sugar and softened butter. Beat them till you get smooth and creamy texture. Add flour in it and mix well. Add saffron milk and chopped almonds (badam).
Fill mould till 3/4 level and bake it in oven at 180 degree celsius for 20-25 minutes or till skewer comes out to be clean.
Let them cool down to room temperature.
For Frosting:
Take 1 cup hung curd mix 1 tbsp milk with added saffron. Start adding condensed milk little by little 1 tbsp at a time and keep whisking it. I used electric mixer for best results.
Whip it till you get soft and creamy texture.
Fill this in piping bag and use nozzle of your choice. Garnish with cardamom powder, chopped almonds and saffron.
Serve.
NOTES:
1. A night before do advance preparation- soak almonds and hang curd for frosting.
2. Eggs I used were large, so the amount of milk reduced to 1/4 cup. It is always better to add milk little by little to get an idea of perfect batter consistency.
3. I kept the curd hanged overnight in fridge.
4. Hung curd I used was really thick with just no moisture. Be very careful while adding condensed milk. Add condensed milk little by little to get right consistency. I used 1/4 cup. If your hung curd have moisture add less amount of condensed milk.
5. In case your frosting become more flowing, keep in fridge uncovered for 30 minutes.
6. I kept saffron soaked in 1 tbsp milk and refrigerated it before started baking, so that towards the end I get really good colour of saffron. For nice frosting colour and to avoid artificial colours, this is highly recommended.
7. If you see pic: the colour of milk (with kesar in it) is bright as compared to pic 7 in Pic I soaked saffron in the beginning and kept in fridge, whereas in pic 7, I soaked saffron only for 15 minutes.
8. Saffron can be replaced with artificial colour. I avoid because of kids.
9. For perfect frosting consistency, do add condensed milk little by little.
