Ode to an Indian Summer – Wholewheat Eggless Elaichi Cupcakes with Mango Custard & Shrikhand Frosting

I read somewhere that..”An empty stomach and a full mind do not let you sleep” or in the likes of it. Obsession, Passion, whatever you choose to call it, the mind refuses to believe in logic and the results are insomnia and groggy mornings. You must wonder how this is pertinent in an article regarding cupcakes & frosting, let me clarify. It is when the sun hides in the horizon, paints the sky with a dark navy blue and the night is saturated with silence, that my brain ostensibly decides to plug the switch on. Ideas flash like light bulbs, sometimes riveting, sometimes not and refuse to abate until appeased. If not for my husband who is constantly wary of my whereabouts in the kitchen or my art table, I wouldn’t  make the effort to sleep for 8 hrs a day. I’ve always been in my opinion that 24 hrs is far too less….why spend prized moments in dreamland when you can paint a prettier picture with reality.

Just a brief halt before we get on to today’s food journey, I’m happy & humbled to share with you all that I’m now officially a Cake Decorating Instructor (Wilton Method Instructor)! What excites me most is that this is synonymous with the few things I love aka Art, Baking & Teaching! Although I have been teaching art & craft for about 3 years now this is a new arena for me to explore and I’m beyond excited…Here are some of my creations….
An official website is on the way but please do check out my page on INSTAGRAM
Collage

Now, we go back to this summer recipe!IMG_1779
It was on one such night when my mind was hovering around my caking obsession,  that it dawned upon me make these cupcakes. I’m all for chocolate, vanilla, hazelnut & oreos but a large part me & my food come from a land where every flavour is infused with the richness of spices. Be it a savory or a sweet dish, we are almost lost without them!  Therefore,  I decided to stick to my roots & conjure up something that included my love for baking with an Indian twist. The result….Elaichi Cupcakes with Mango Custard and a Shrikhand Frosting aka a recipe that screams an Indian Summer! Let me elaborate…
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Elaichi/ Cardamom with it’s sweet, pungent taste is a mandatory in most Indian desserts and nothing can contest a piping hot cup of Elaichi tea/chai after a tiring day at work. They work up their magic in these cupcakes too and the entire kitchen is suffused with the aroma they emanate.
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Mangoes are a part & parcel of Indian summers. Grandmothers pickle the raw ones while the ripe ones are demolished by the grandchildren! My mom erased the boredom out of regular humdrum dinners by indulging us in a particularly decadent yet simple dessert…she squeezes out pulps of the raw mangoes and mixes it with a little milk, sugar & Elaichi to eat with chapatis/rotis & summer dinners suddenly became exciting! The Mango Custard I’ve used in this recipe is inspired from that and it makes for a delicious filling in these elaichi cupcakes.
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Shrikhand is a creamy, delicious dessert made with hung yogurt & sugar and risen into added vigor with the addition of Saffron! Now, Saffron,…reputed to be rather expensive but, aside from bringing in a natural “golden like the rising sun” tinge to the food, the aroma it exudes is beyond ordinary. It’s no surprise that my mom always insists that I incorporate saffron in the sweet dishes I offer to the Gods! The BEST accompaniment with Shrikhand has to be Pooris ( very bluntly, deep fried rotis) and weekend breakfasts with my grandma were synonymous with this but I’ve used it to dress up these cupcakes!
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Like Helen Keller said, “Alone you can do so little, together we can do so much.”
The union of Elaichi, Mango & the Shrikhand is divine but I take no credit because the discovery goes back ages to my forefathers and all I can is that I’m beyond grateful. I’m thankful for the inspiration and the chance to experiment with creative diversity.
Also I’ve used wholewheat in this recipe given it’s health benefits and as always it’s eggless too. Not to worry about the cakes being dense and all. They are super moist, spongy and the golden yellow luscious custard and the creamy aromatic frosting make this a perfect dessert to indulge in.
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I’m going to stop my chitchatting and get on with the recipe….I do hope you try this dessert and do let me know if you liked it!


RECIPE FOR EGGLESS WHOLEWHEAT ELAICHI CUPCAKES WITH MANGO CUSTARD AND SHRIKHAND FROSTING(Makes 8 regular sized cupcakes)

INGREDIENTS
FOR ELAICHI CUPCAKES
3/4 cup white whole wheat flour
1/2 granulated sugar
1/2 tsp baking soda
3 tbsp oil
1/2 white vinegar + 1/2 tsp
1/2 cup milk( I used skim)
4 green elaichis/cardamoms + a pinch of sugar
FOR MANGO CUSTARD
2 tbsp vanilla custard powder
4 tbsp milk + 1 cup milk
2.5 – 3 tbsp mango puree
1 tbsp sugar + 1 tbsp sugar
FOR SHRIKHAND
2 cups thick curd ( I used 3%) hung overnight in a cheese cloth
1-1.5 tbsp granulated sugar
1 green cardamom+ a pinch of sugar
a good pinch of saffron strandsMETHOD
To make Elaichi Cupcakes
1. Preheat oven to 350 F and line the tray with cupcake liners.
2. Preparing the elaichi powder – Remove the seeds from the elaichi pods. Add them to a mortar & pestle along with a pinch of sugar and crush them into a fine powder.
3. In a large bowl, mix all the dry ingredients- wholewheat flour, sugar, baking soda and elaichi powder.
4. Make buttermilk by adding 1/2 tsp vinegar to the milk. Add this to the large bowl (with the dry ingredients)along with oil and vinegar. Mix well and ensure there are no lumps.
5. Fill 2/3 rds of the cupcake liners with the batter and bake for 17-20 minutes or until a toothpick comes out clean.
6. Cool Completely.
 To make Mango Custard- 
1. Heat 1 cup of milk with 1 tbsp sugar over medium heat. Meanwhile, in a small cup, mix the custard powder with 4 tablespoons of cold milk.
2. Once the milk is boiling, put off the stove. Add the custard-milk mixture to the hot milk while whisking in one hand. Make sure there are no lumps. Let it cool.
3. Add the mango puree to the custard along with 1 tbsp sugar and blitz using a hand blender.(SEE NOTES BELOW)
4. Transfer to a piping bag and keep it ready. If the mixture is too thin, just keep it in the freezer for 5 minutes.
To make Shrikhand- 
1.Transfer the hung curd from the cheesecloth to a medium sized bowl.
2. Make elaichi powder with 1 elaichi as explained above.
3. Prepare the saffron- In a tiny cup, heat 1 tsp of milk or add a tsp of hot milk and add a good pinch of lightly crushed saffron strands. ( You can lightly crush them using your fingers as you add them into the cup). Let it sit for a minute or 2 and you will see a beautiful yellow-orange colour imparted to the milk.
3. Add this milk to the hung curd along with sugar and elaichi powder. Fold them into the hung curd very gently for a minute.
4. Transfer to a piping bag and keep in the freezer for 5-10 minutes so that it firms up a little.
TO ASSEMBLE CUPCAKES
1. Using a large piping tip, just core out the centre of the cupcakes. ( I used my piping tips to do that)
2. Fill with the Mango custard.
3. Frost the cupcakes with the creamy Shrikhand and garnish with elaichi powder and saffron strands. ( I’ve use a Wilton 2D to pipe the rosettes).
NOTES:
1. Instead of homemade Cardamom/elaichi powder you can use readymade cardamom powder too.

2.The amount of sugar in the custard can be increased if you like. I have used only 1 tablespoon. Taste it and if you feel it’s less, add more.
3. Again, I’ve added a tbsp of sugar to the mango puree as well because the mangoes I used were a little sour. Depending on the sweetness of the mango, you can reduce or increase the sugar.
4. Readymade mango puree can be used as well. I just squeezed the pulp of the mango into a bowl and used it.

 

61 thoughts on “Ode to an Indian Summer – Wholewheat Eggless Elaichi Cupcakes with Mango Custard & Shrikhand Frosting

  1. Another feather in your lovely hat..and indeed it does look ” decorated”..hearty congrats and good wishes in the new role.
    The pics of the three in one is stupendous and I am compelled to reach out and the rich aroma is wafting in the air ..absolute delight
    Though I do not come anywhere close to your fantastic skills of cooking, I can distantly co relate on the torrent of thoughts outpouring in the darkness and silence of the night. And if I fail to capitalize on them immediately, they vanish without a trace ( like the tricks of a magician) when the Sun comes out.

    Liked by 1 person

    1. Even your comment is like a song…soothing & brimming with creativity! I’m sure you co relate to the burst of ideas when the world is asleep… It shines in your writing more than you know😊 if I haven’t said it before, I look forward to reading your posts😊
      That said, thank you so much Sunita for all the appreciation…I have the widest smile on my face as I write this…truly grateful for all the appreciation 😊
      Hugs

      Liked by 1 person

  2. First of all–that’s great about becoming a cake decorating instructor–and your cakes are absolutely gorgeous! And second, what an exotic and lovely-sounding recipe. So different from typical North American flavors and ingredients. Beautiful photos, too!

    Liked by 1 person

  3. Divya, you are full of surprises. This post is so lovely. You are quite talented. I earned my certification for Cake decorating through Wilton years ago . I wish you are near our area. I certainly will enroll myself again just so I can attend in your class. 🙂 Now, these mango cupcakes are gorgeous and I’m sure delicious. Egg-less must be a favorite in India because I’ve seen some other baked goods posts that were made without eggs. Thanks for this lovely post, Divya. ❤

    Liked by 1 person

    1. Awww Anna, you’re so sweet to say such nice things! I’m truly humbled and very grateful 🙂
      I would love to teach you but I’m sure your work is amazing 😊
      Thank you very much for reading:)
      Yes you’re right … Eggless is quite common in India …

      Liked by 1 person

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