Eggless rose cupcakes are fusion cupcakes that will be a great treat for all those who love rose milk. The flavor of the cake reminds you of your childhood favourite drink.
This month, I am planning to bake minimum of four varieties of cupcakes. I posted one for New Year. Check my Mawa Cupcakes if you like to bake simple recipes.
I love incorporating Indian flavours in cakes. So here is another amazing cupcake that will remind you of rose milk. You can even use this as the base for rose flavoured tub cakes or trifles.
How to incorporate different flavours in the base recipe
This is my basic vanilla cake recipe. I have added two drops of pink food colour and rose essence in the batter and omitted the vanilla. So if you want to make vanilla cupcakes or pineapple or butterscotch cupcakes, just play around the essence and food colour. This is a versatile recipe.
The recipe would make fourteen cupcakes. As my cupcake tray can hold only twelve liners, I used a bake and serve small foil loaf tin for the remaining batter. These bake and serve liners also make amazing gift options.
The baking just takes 25 minutes for both cupcakes and the foil liner. If you don’t want the top to brown, place another tray on the top rack so that the heat on top is regulated.
The texture of the cupcake is just amazing. It is super soft and fluffy. To make the flavour more intense, let the cupcakes rest overnight before serving. This will help in developing flavours.
Check my Mawa cupcakes if you love fusion recipes. Click on the image below for the recipe.
Eggless Rose Cupcakes
Ingredients
- 200 g Maida
- 150 g Sugar powdered
- 1 ½ tsp Baking Powder
- 250 ml Milk
- 100 ml Melted Butter
- 2 drops Liquid Food Colour
- 1 tbs White Vinegar
- ½ tsp Rose Essence
- Rose petals for Garnish
Instructions
- Preheat oven to 175C.
- In a bowl, combine together maida, powdered sugar and baking powder.
- Add the milk, vinegar, food colour, melted butter and essence and give a good stir.
- Use a spatula to combine the batter.
- Place cupcake liners in a cupcake tray.
- Pour the batter to fill 2/3rd of the liners.
- Top the batter with dried rose petals.
- Bake in preheated oven for 25-30 minutes.
- Check with a tooth pick whether the inside of the cake is baked to perfection.
- Allow the cupcakes to cool on wire rack before serving.
Looks interesting. What should I do to make it a wheat base recipe? What will the proportion be then?
add 150 gm wheat flour instead. No other changes required.
Ok, thank you so much!!