Bethica Das shares a simple and easy eggless cupcake recipe for Christmas.

"They make for the perfect tea-time and party snack. You can also have it as an after-meal dessert," Bethica tell us.

"It takes very little time to bake these yummy beauties, which I have flavoured with gulkand."

Eggless Gulkand Cupcake

Ingredients

• ½ cup plain flour
• 1 tsp baking powder
• ¼ tsp baking soda
• A pinch of salt
• 2 tbsp gulkand (rose petals preserve)
• 1/3 cup oil
• 1/3 cup yoghurt
• 2 drops of red food colour 
• 1 tbsp rose water
• 2-3 tbsp powdered sugar or to taste
• Dry rose petals and chopped pistachios to garnish (optional)
• 1 tsp chopped pistachios

For the frosting

• 100 gm butter at room temperature
• 1-2 drops of red food colour 
• 1 cup powdered sugar

Method

• Sift the flour, baking powder, salt and baking soda. Keep aside.
• In a large bowl whisk oil, gulkand, yoghurt, rose water, food colour and sugar till light and fluffy.
  Add the dry ingredients, little at a time, into the mix and fold it in gently.
  Add the chopped pistachios and give it a stir.
• Line a muffin tray and spoon in the batter till it is 3/4 full. Tap gently.
  Bake in a preheated oven at 190°degrees for 15-17 minutes. Insert a skewer to check if it is done. Set aside to cool.

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