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This article was first published 3 years ago  » Getahead » Food » Christmas recipe with a twist: Eggless Gulkand Cupcake

Christmas recipe with a twist: Eggless Gulkand Cupcake

December 18, 2020 13:24 IST
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Bethica Das shares a simple and easy eggless cupcake recipe for Christmas.

"They make for the perfect tea-time and party snack. You can also have it as an after-meal dessert," Bethica tell us.

"It takes very little time to bake these yummy beauties, which I have flavoured with gulkand."

Eggless Gulkand Cupcake


  • ½ cup plain flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • A pinch of salt
  • 2 tbsp gulkand (rose petals preserve)
  • 1/3 cup oil
  • 1/3 cup yoghurt
  • 2 drops of red food colour 
  • 1 tbsp rose water
  • 2-3 tbsp powdered sugar or to taste
  • Dry rose petals and chopped pistachios to garnish (optional)
  • 1 tsp chopped pistachios

For the frosting

  • 100 gm butter at room temperature
  • 1-2 drops of red food colour 
  • 1 cup powdered sugar


  • Sift the flour, baking powder, salt and baking soda. Keep aside.
  • In a large bowl whisk oil, gulkand, yoghurt, rose water, food colour and sugar till light and fluffy.
    Add the dry ingredients, little at a time, into the mix and fold it in gently.
    Add the chopped pistachios and give it a stir.
  • Line a muffin tray and spoon in the batter till it is 3/4 full. Tap gently.
    Bake in a preheated oven at 190°degrees for 15-17 minutes. Insert a skewer to check if it is done. Set aside to cool.

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