Holi is just around the corner, I wanted to try some Indian flavours in my bakes and since a paan (betel leaf) cake has been on my to-bake list for a loooong time , now seemed as good a time as any to give it a go !
It is actually ironic that I am sharing this recipe as a) I have always hated the taste of paan and had it only once or so when I was forced to taste it. b) I had never tasted Gulkand (rose petal jam) before I bought some to try this recipe!
Needless to say , these were seriously unchartered waters for me and So I did some serious advice taking and taste testing (by others) for these little cupcakes here!
The paan cupcakes are simple eggless cupcakes and the paan flavour is infused into the milk that goes into the recipe. I rested the paan milk for a bit for stronger flavour and slightly deeper colour. And the gulkand is beaten into my “new” style of buttercream which i have tried so many times before with great success each time!
Now every time I have seen paan and gulkand used in desserts, the picture is usually a feast for the eyes with lovely shades of green and pink. I realised very early on in my trials for these cupcakes that those vivid colours are NOT going to come naturally . Since I usually prefer to avoid artificial colour in my food , I kept these “au naturale” but feel free to add a drop of green into the batter or pink into the frosting as you see fit !
I didnt altogether mind the pale green of the cupcakes but I understand the frosting can look less than appetising to some (or many ?) !
Anyways , what these cupcake s lack in appearance , they more than makeup for in flavour. They definitely pack a punch and how!
Eggless paan cupcakes with gulkand buttercream (betel leaf cupcakes with rose petal jam)
Ingredients
For the paan cupcakes
- 190 grams or 1.5 cups all purpose flour or maida
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 56 grams or 1/4 cup unsalted butter at room temperature
- 150 grams or 3/4 cup granulated or castor sugar
- 180 ml or 3/4 cup milk at room temperature
- 4 paan or betel leaves
For the gulkand buttercream
- 112 grams or 1/2 cup unsalted butter at room temperature
- 50 grams or 1/4 cup castor sugar
- 2 tablespoons water room temperature
- 2-3 tablespoons gulkand or rose petal jam
- 1/4 teaspoon salt
Instructions
To make the paan cupcakes
- Tear up or chop the betel leaves (paan ) and blend / grind with quarter cup of milk
- Mix this milk with the remaining milk and let rest for 30 minutes or upto 4 hours . Then , strain and keep aside
- Preheat your oven to 180 C / 350 F. Line a muffin pan with liners (9) or grease the cavity well
- In a bowl , whisk together the flour , baking powder and salt. Keep aside
- In another bowl , using a electric mixer or wooden spoon, beat together the butter and sugar until light and fluffy
- Add the flour mixture and paan infused milk alternately and beat well , starting and ending with the flour. Scrape in between as needed.
- So , add 1/3rd of the flour mixture , beat until incorporated – add 1/2 of the milk , beat – add , another 1/3rd of the flour mixture , beat – add the remaining milk , beat – finally , add the last of the flour mixture and beat only until incorporated
- Scoop out this batter equally into the prepared liners
- Bake at 180 c / 350 F for 18 to 22 minutes until the cupcake springs back when pressed on the top gently. A toothpick inserted in the centre should come out dry.
- Cool completely on wire rack
To make the Gulkand buttercream
- Beat together the butter and salt until smooth.
- Add half of the sugar (2 tablespoons )and water (1 tablespoon ) and beat for few minutes until smooth. If you touch it , you shouldnt feel any sugar granules.
- Add the remaining sugar and beat in the same way.
- Once you have the desired consistency (like buttercream) , beat in 1 1/2 tablespoons of the gulkand.
- Taste and add more if needed . Add only 1/2 tablespoon at a time and beat well before adding more as adding too much at a time can alter your buttercream consistency
- Fill in piping bag and frost your cooled cupcakes !
Notes
Now this is where I usually tell you how I loved these cupcakes but I would be lying if i did that here. I pretty much hated them (the taste , not the texture. the texture was super soft) . Which is a good thing beacuse that means there was plenty of paan flavour there ! And others (non paan haters unlike me ) did like them quite a bit ! I did like the buttercream though. Buttery but nice textural bits thanks to the gulkand . Perfectly floral and not too sweet .
If like me , paan is not your thing but you are in the mood for fusion , do have a look at my masala chai icecream , rasmalai cake or my saffron pannacotta !