Ingredients: Badam (Almond) - soaked, Saffron strands - soaked in 1 tablespoon warm milk, cup All Purpose Flour (Maida), teaspoon Baking powder, cup Butter, cup Sunflower Oil, cup Condensed Milk, cup Curd (Dahi / Yogurt), teaspoon Almond essence (Badam Essence), cup Hung Curd (Greek Yogurt), cup Condensed Milk, Cardamom (Elaichi) Pods/Seeds - crushed, Saffron strands - soaked in little warm milk, Badam (Almond) - chopped, strands, Vegetarian diet
Instructions: To begin with Kesar Badam Cupcakes With Shrikhand, preheat the oven at 180-degree celsius. Line a cupcake mould with cupcake liners.In a mixing bowl, add condensed milk, curd, butter, vegetable oil, almond essence and whisk till it is combined nicely.Now sift in the flour, baking powder and fold lightly until entire flour is well combined. Add in the chopped almonds and soaked saffron strands along with the milk. Combine well using a whisk or spatula and the batter is ready.Fill each cupcake cavity with one scoop full of the batter. The mould should be ⅔ full leaving space to rise.Bake them for 15 minutes at 180-degree celsius or until a skewer inserted in the centre of a cupcake comes out clean. Once done, keep the cupcakes on a wire rack to cool.Meanwhile, to make the shrikhand, in a mixing bowl add in hung curd, condensed milk and beat with an electric blender until it looks smooth.Add in the crushed cardamom, soaked saffron along with milk and continue beating.Your shrikhand is ready, transfer into a piping bag with a nozzle of your choice and pipe the cupcakes once they fully cool down.Garnish with chopped almonds, saffron strands and chill until you serve.Serve Kesar Badam Cupcakes With Shrikhand as a Dessert after your delicious meal.