If you love cupcakes like I do, you have to try out this next sweet dish. Sit down, buckle up, and get ready for the sweet dish of a lifetime. Paired perfectly with a tall glass of cold milk, this delicious treat is one that will have all the neighbors running to see what’s baking. Halwa is typically made from Carrots (famously known as Gajar Ka Halwa), but I used beets for the beautiful deep pink color and flavor.
This flavor journey, is one with many twists and turns- but will leave your mouth craving for “just one more bite.” As you bite into this delicate cupcake, you first taste the Beet Halwa, sweet and creamy, followed the moist cake that is soft and spongy, finished with the fluffy and airy saffron cream. Sorry, I wish I could go on in more detail, but my mouth is watering and now I need “just one more bite.”
Serving Size: 12 cupcakes
Prep time: 20 minutes
Cooking time: 50 minutes
Total time: 1 hour 10 minutes
Ingredients for Beet Halwa:
3 large grated beets
2 cups full fat milk
1 tbsp ghee
1 cup sugar
2 tsp cardamom powder
Ingredients for Vanilla Cupcake:
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1 1/4 cup granulated sugar
2 large eggs at room temperature
1/2 cup milk at room temperature
1 tsp vanilla extract
Ingredients for Saffron Whipped Cream:
4 cups of powdered sugar
1 cup unsalted butter at room temperature
3 tsp of heavy cream
1/2 cup of cream cheese
2 pinching heaps of saffron
Instructions:
Make Halwa first to allow it to cool before placing it in batter. Add ghee to heated non stick pan, once melted add shredded beet. Add milk, and allow to cook until beets are soft. Add cardamom powder and sugar, and cook until liquid has dissolved. Take off heat and allow it to cool.
Preheat oven at 350•F, and line pan with cupcake liners
In a bowl, sift together flour, baking powder, and salt. Set aside.
In a large bowl, beat together butter and sugar until soft and creamy. Add eggs and vanilla, and blend until smooth. Then add half of dry ingredients, and mix until incorporated. Then add remaining dry ingredient and milk.
Fill cupcake liners half way, pour one spoon of Halwa, and then fill cupcake with rest of cupcake batter
Bake in preheated oven for 19 minutes until toothpick comes clean. Remove from pan, allow to cool on wire rack. Meanwhile make cream frosting.
Frosting: in a large bowl whip together ingredients until smooth. Place in piping bag, and pipe on to cupcakes.
Garnish with chopped raw pistachios and pinches of saffron.
Enjoy!
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