Rajasthani Cupcone

Ingredients

The Rajasthani Cupcone differs from the original American cupcone in several ways. Firstly, the cake batter is infused with saffron, a prized spice in Rajasthani cuisine, which adds a unique flavor and color. Additionally, the frosting is flavored with cardamom, a popular spice in Rajasthani sweets, giving it a distinct aromatic profile. The garnish of chopped pistachios and rose petals adds a touch of elegance and pays homage to the traditional ingredients used in Rajasthani desserts. We alse have the original recipe for Cupcone, so you can check it out.

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon saffron strands 1/4 teaspoon saffron strands
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 6 ice cream cones 6 ice cream cones
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• Chopped pistachios, for garnish Chopped pistachios, for garnish
• Dried rose petals, for garnish Dried rose petals, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 25g, 12g
• Protein: 3g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, soak the saffron strands in 2 tablespoons of warm milk for 10 minutes.
3. 3.
   In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, cardamom powder, and salt.
4. 4.
   Add the saffron-infused milk, remaining milk, and vegetable oil to the dry ingredients. Mix until well combined and smooth.
5. 5.
   Fill each ice cream cone with the cake batter, leaving a small space at the top for expansion.
6. 6.
   Place the filled cones on a baking sheet and bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove the cupcones from the oven and let them cool completely.
8. 8.
   In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
9. 9.
   Fill a piping bag with the whipped cream and pipe it onto the cooled cupcones.
10. 10.
    Garnish with chopped pistachios and dried rose petals.
11. 11.
    Serve and enjoy!

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron, soak it in warm milk for at least 10 minutes before using.
• Cardamom powder — Use freshly ground cardamom powder for the best flavor. Crush the cardamom pods and remove the seeds, then grind them into a fine powder using a mortar and pestle or a spice grinder.

Tips & Tricks

• For an extra burst of flavor, you can add a few drops of rose water to the cake batter.
• If you prefer a sweeter frosting, you can increase the amount of powdered sugar in the whipped cream.
• Make sure the cupcones are completely cooled before piping the whipped cream on top to prevent melting.
• Experiment with different garnishes such as edible silver foil or crushed almonds for added texture and visual appeal.
• Serve the cupcones immediately after frosting to maintain the freshness and texture of the whipped cream.

Serving advice

Serve the Rajasthani Cupcones as a delightful dessert at festive occasions or as a special treat for your loved ones. They can be enjoyed on their own or paired with a cup of hot masala chai for a truly authentic Rajasthani experience.

Presentation advice

Arrange the Rajasthani Cupcones on a decorative platter, garnished with additional pistachios and rose petals. The vibrant yellow color of the saffron-infused cake and the creamy white frosting will create an eye-catching display that is sure to impress your guests.