Eggless Thandai Cupcakes Recipe is quite easy to make. Made with homemade thandai powder, these look and taste amazing.
Thandai is a major part of Holi celebrations. Instead of using it with milk, I always prefer to make bakes using thandai powder. I will list out a few recipes at the bottom of this post that I have shared previously. I am also planning two more recipes this year.
You can either use store bought thandai powder or you can make it at home. Homemade thandai powder is so easy make and is very flavourful. Click on the image below for homemade thandai powder recipe.
Making the batter for cupcakes
Making of the batter is quite easy. It is a one bowl recipe. You just dump all the dry ingredients first and the liquid ingredients next. Use a wire whisk to mix the batter. Using milk powder adds so much richness and texture to the cake. So don’t skip it.
I got these festive cupcake liners during a Diwali and I still have a lot. So I use them when any Indian festival arrives. They look so cute and ethnic. They also don’t need a muffin tin as they are strong and can be placed on a tray.
Cool the cupcakes on a wire rack before serving. They can also be stored in fridge in an airtight container. Do not keep them for more than a day at room temperature.
The texture of the cupcake is amazing. It is quite spongy and super soft and just melts in your mouth. Try it and let me know how you like them.
Here are some of my Thandai flavoured desserts and cakes. Click on the image for the recipe.
Eggless Baked Thandai Cheesecake
Eggless No Bake Thandai Cheesecake
Eggless Thandai Cake
Eggless Thandai Cupcakes Recipe
Ingredients
- 200 g Maida/ All Purpose Flour
- 150 g Sugar powdered
- 50 g Dairy whitener/ Milk Powder
- 50 g Thandai Powder
- 1 tsp Baking Powder
- ½ tsp Baking soda
- 300 ml Milk
- 100 ml Ghee
- Pistachios and Almonds and Rose petals for Garnish
Instructions
- Preheat oven to 160C.
- In a bowl, combine maida, thandai powder, powdered sugar, milk powder, baking powder and baking soda.
- Add it to the dry ingredients and mix well.
- Add milk and ghee to the dry mix and whisk to form smooth batter.
- Divide the batter between 12 muffin liners and garnish the top with pistachios, almonds and rose petals.
- Bake in the preheated oven for 25 minutes or until a toothpick inserted comes out clean.
- Allow them to cool on wire rack.
